Roast peach ice-cream
It’s pretty hard to beat home-made ice-cream, especially this version which is tangy with crème fraiche and rippled with roasted peach. Roasting peaches is an excellent way to deepen the flavour and intensify their fragrance. I add only the smallest amount of liquid so you end up with a syrup in the base of the pan that’s pure and peachy.
15-20 minutes prep.
40 minutes plus freezing time cooking
- 600 ml pouring cream
- 1 vanilla bean, split and seeds scraped
- Finely grated rind and juice of 1 lemon
- 6 egg yolks
- 140 gm caster sugar
- 250 gm crème fraiche or sour cream
- Roasted almonds, to serve
- 220 gm caster sugar
- 12 peaches, halved and stones removed
- 30 ml dessert wine
- 2 tablespoons water
- Juice of ½ orange and ½ lemon
- Bring cream, vanilla bean seeds and lemon rind to the simmer in a saucepan over a medium-high heat. Meanwhile, whisk egg yolks and sugar in a bowl for 4-5 minutes until thick and pale in colour, then whisk in lemon juice.
- Slowly add hot cream mixture, whisking continuously to combine, then return to pan and stir continuously over medium heat for 3-4 minutes until the mixture is silky and thick enough to coat the back of a wooden spoon – don’t boil or the mixture will scramble.
- Pour into a bowl placed over ice, whisk occasionally to cool slightly. Whisk in crème fraiche then refrigerate for 2-3 hours to chill completely. Churn in an ice-cream machine.
- Meanwhile, for roast peaches, preheat the oven to 200'c.
- Spread sugar on a tray and press the cut sides of the peaches into sugar and stand for 5 minutes, then turn cut-side up to coat the other side, transfer peaches cut-side up in an oven tray large enough to fit peaches snugly in a single layer.
- Tip the remaining sugar into a bowl, add dessert wine, lemon juice, orange juice and water and stir to combine, then pour into tray with the peaches.
- Roast, turning and basting occasionally with pan juices for 25-30 minutes until tender and caramelised.
- Set aside to cool then transfer one quarter of the peaches and roasting syrup to a food processor and pulse to a rough puree.
- Fold through ice-cream to form a ripple effect and freeze until required. Store remaining peaches and syrup in the fridge until required.
- To serve (if you prefer the peaches warm), warm peaches and syrup in an oven tray in a moderate oven for 6-8 minutes.
- Divide peaches and syrup among serving bowls, top with scoops of roast peach ice-cream and serve with roasted almonds for extra crunch.