• Recipe by Celesté Brown, styling by Claire Ferrandi, photography by Dylan Swart

    Decadent home-made peach ice cream and wafers made with Natreen

    Serves: 10
    Cooking Time: 40 minutes + 4 hours or overnight, to freeze


    • Peach ice cream
    • 10 peaches, peeled, pitted and chopped
    • 30ml (2 tbsp) Natreen granules
    • 500ml (2 cups) full-cream milk
    • 100ml Natreen liquid
    • 15ml (1 tbsp) cornflour
    • 1 egg, whisked with a pinch salt
    • 500ml (2 cups) crème fraîche
    • 5ml (1 tsp) vanilla extract
    • Wafers
    • 90g butter, softened
    • 8g Natreen granules
    • 5ml (1 tsp) vanilla extract
    • 80g cake flour
    • 2 egg whites
    • fresh mint leaves, to garnish
    • fresh raspberries, to garnish



    For the ice cream, place the peach pieces in a bowl and sprinkle over the Natreen granules. Set aside and, when a syrup forms in the bowl, drain the fruit (reserve the syrup to serve over the ice cream) and blend until smooth.


    Mix together the milk and Natreen liquid in a glass bowl. Sieve in the cornflour and mix to combine. Cook the milk mixture over a pot of boiling water, 10 minutes, stirring continuously. Add the beaten egg and cook for a further 2 minutes. Remove from heat and allow the custard mixture to cool a little before whisking in the fruit pulp, crème fraîche and 5ml (1 tsp) vanilla extract.


    Churn in an ice-cream machine according to manufacturer’s instructions before placing in the freezer until frozen. If an ice-cream machine is not available, place the mixture in a freezer-proof container in the freezer and whisk every so often to break up any crystals that may form.


    For the wafers, preheat the oven to 200°C. Line a baking sheet with greaseproof paper or a silicone mat.


    Beat the butter, Natreen granules and 5ml (1 tsp) vanilla extract until light. Beat in the flour and egg whites until well combined. Place 15ml (1 tbsp) batter on the prepared baking sheet and, using a spatula, spread to a diameter of 10cm. You should be able to fit 2 – 3 on the baking tray. Bake in the oven until golden brown, about 10 minutes. Repeat with the remaining batter. While still hot, cut the rounds into wedges to form wafers.


    Serve scoops of peach ice cream garnished with fresh mint, raspberries and home-made wafers.