Annie Bell's Iced Peaches and Cream
Over a year ago
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Ingredients
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
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Place the peaches, sugar and lemon juice in a small saucepan with 175ml water, bring to the boil over a medium-high heat and cook for 30-35 minutes until you have a thick jammy syrup, it should register 115C or ‘soft ball’ on a jam thermometer.
Stir frequently towards the end to prevent the peaches sticking, mashing them into the syrup. At the same time, whisk the cream and vanilla in a large bowl until they form soft, fluffy peaks.
Drizzle the peaches and syrup on to the egg yolks in a food processor with the motor running. Continue to whisk for a couple of minutes until the mixture turns pale and creamy, then pass it through a sieve into a large bowl and stir for a minute or so until it cools to room temperature.
Whisk the cream into the egg yolk mixture in two goes, then transfer it to a container, seal and freeze overnight.
Remove the ice cream from the freezer 15-20 minutes before serving to allow it to soften. If you like, serve with raspberry sauce drizzled over and scattered with fresh peach slices.
Makes about 1 litre.
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