• Peach and lemon grass ice cream

    Serves: 6
    Cooking Time: 20 mins plus extra for setting

    Ingredients

    • 2 large eggs, lightly beaten
    • 200g (1 cup) sugar
    • 4 peaches, pitted and pureed
    • 450ml fresh cream
    • 1 stem lemon grass, bruised
    • pinch of salt
    • dark chocolate, melted, to serve

    Instructions

    1

    In large bowl, mix together the eggs and sugar until smooth.

    2

    Transfer the egg mixture to a large pot. Add the peach purée, cream, lemon grass and salt. Simmer over a medium heat for about 5 minutes. Leave to rest for about 10 minutes so that the flavours can infuse.

    3

    When cool, discard the lemon grass, pour the mixture into a plastic container and freeze. Stir every hour for the next 3 hours to break up the ice crystals, until the ice cream is smooth and thick. Pour into shaped moulds and freeze overnight.

    4

    To serve, remove the ic cream efrom the moulds and dip in the melted chocolate.

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