Peach and Lemon Ice Cream

Photo: Diane

Ingredients

150 milliliters Condensed Milk

1/2 teaspoon Cornflour

1 teaspoon

150 milliliters Thick Cream

Heat the condensed milk in saucepan on a low heat ( do not allow it to boil)

In a bowl, mix together the egg yolks, cornflour and water.

Pour the heated condensed milk on to the egg yolk mixture, stirring all the time.

Return the mixture to the pan and place over a low heat, stirring all the time until the mixture thickens like a thin custard.

Purée the peaches and lemon juice in a blender or food processor until smooth.

Mix the Puréed peaches with the custard.

Whip the thick cream until softly peaking.

Fold whipped cream into the peach mixture.

Transfer the mixture to a loaf tin or freezer proof dish of similar size.

Cover and freeze for 3 hours

Ice Cream should be just hard on the outside but soft in the middle.

Tip into a bowl and mash with a fork until smooth.

Return to container, cover and freeze again.

Take out of the freeze 15 -20 minutes before serving.

1.0 Ltr

Monday, February 14, 2011 - 5:26am

Diane