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No-churn peach & ginger ice cream
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Makes: 2 litres
6 ripe yellow-fleshed peaches
600ml pot double cream
397g condensed milk
12 pieces crystallised ginger, roughly chopped
1. Place the peaches in a heatproof bowl and pour over boiling water. Leave for 10 minutes then peel off the skins and remove the stones. Roughly chop and set aside.
2. Whisk the cream with the condensed milk until it has thickened slightly and falls in ribbons from the whisk.
3. Add the peach chunks and chopped ginger to the whisked cream, stirring gently with a spatula to get a rippled effect. Pour into a 2-litre plastic container and place in the freezer for 3-4 hours or overnight until frozen. Take out of the freezer approx 20-30 minutes before serving.
Typical values per serving:
This recipe was first published in June 2013.