Italian Ice Cream and Sorbets Recipes - Peaches 'n' Cream (Pesche con Crema) Recipe

Ingredients

• 450 ml/2 cups single (light) cream

• 4 egg yolks

• 150 g/5 oz/2/3 cup caster (superfine) sugar

• 2 large peaches, skinned, halved,

• stoned (pitted) and chopped

• 30 ml/2 tbsp peach liqueur

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Method:

1. Place the cream in a saucepan and gently heat until it reaches boiling point. Remove from the heat.

2. Whisk the egg yolks and sugar in a bowl over hot water until the mixture thickens. Whisk in the hot cream.

3. Place the bowl over the simmering water and whisk for 5 minutes, until the custard thickens and coats the back of a spoon.

4. Cool by standing the bowl into cold water, stirring to prevent a skin from forming.

5. Place the chopped peaches in a bowl, add the peach liqueur and stir in the custard.

6. Pour the mixture into a rigid freezer proof container. Cover and freeze for 1 hour.

7. Break up the ice crystals and whisk with a fork until smooth. Return to the freezer for 45 minutes and whisk again.

8. Freeze until firm. Remove from the freezer 10 minutes before serving.