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Peach Ice Cream

Preparation time: 20 minutes, plus cooling and freezing
Cooking time: 15 minutes

Image of Peach Ice Cream

4 large, ripe peaches (total weight about 750 g /1 ˝ lb), skinned
50g (2 oz) icing sugar
1 tablespoon lemon juice
2 tablespoons white wine
2 teaspoons gelatine
4 egg yolks
300ml (˝ pint) double cream


Serves: 7


1. Quarter peaches and purée the flesh with the sugar.

2. Mix together the lemon juice and the wine in a small bowl and sprinkle on the gelatine.

3. Transfer the peach purée to a heatproof bowl. Beat in the egg yolks. Place the bowl over a pan of gently simmering water and stir until it thickens slightly.

4. Put the bowl of gelatine mixture into a shallow pan of hot water and stir until it dissolves. Stir the gelatine into the peach mixture and leave to cool.

5. Whip the cream until it forms soft peaks then fold it into the mixture. Transfer it to a freezer container. Freeze until firm, beating twice at hourly intervals.

Chef’s Tip:- Can be frozen for 6 months.

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