This fruity and refreshing recipe is super simple to make, and is sure to hit the spot when you're raiding the freezer for something sweet.
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Use a sharp vegetable peeler to peel the peaches and/or nectarines. Halve and take out the stones, then cut the fruit into small pieces. Transfer to a heavy-based saucepan with the lemon juice and sugar; set over a medium heat. Cook at a gentle simmer, stirring regularly, for 10-15 minutes, until the sugar has dissolved and the peaches and nectarines are completely soft.
Remove from the heat and purée in a blender until mostly smooth. Stir in the lemon zest, cream and a pinch of salt. Leave to cool completely, then churn in an ice-cream maker. Spoon into a 1 litre container and freeze for at least 2 hours. If frozen solid, soften for 30 minutes in the fridge before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,192kJ/ 285kcals |
|---|---|
Fat | 18g |
Saturated Fat | 11g |
Carbohydrates | 27g |
Sugars | 26g |
Fibre | 2.5g |
Protein | 1.9g |
Salt | 0.2g |
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