| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jude1 | 1 | servings | |
INGREDIENTS
| 4 | Ripe peaches | |
| 1/2 | c | Castor sugar; (brown sugar can be |
| ; used), up to 3/4 | ||
| 1/4 | c | Brandy |
| 150 | g | Sour cream |
| 1/2 | c | Dairy custard; (from the milk |
| ; section of the | ||
| ; supermarket) |
INSTRUCTIONS
Peel the peaches and remove the stones. Place all ingredients in a blender and whiz until smooth. Place the frozen ice cream bowl onto the machine base, insert the paddle and fit the lid, turn the machine on, following the manufacturer's instructions. Place ice cream into a covered freezer proof container and freeze for one hour before serving (this ripens the flavour). To make raspberry ice cream, whiz 300g of fresh or frozen raspberries and then push the puree through a fine sieve to remove pips then continue as above. Try 300g of banana, 1/2 cup brown sugar and 1/4 cup of rum. For vanilla ice cream use 330ml custard, 100ml cream and 100ml of blue top milk and the scraped out seeds of a vanilla bean, blend and churn as above. To make raspberry sauce, place 300g fresh or thawed frozen raspberries into a fine sieve and using the back of a soup ladle, press the soup through the sieve and add 4 tablespoon. of icing sugar to the puree, whisking it in a tablespoon at a time. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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