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6 ripe peaches or nectarines
1 lemon, zest and 3 tbsp juice
100g golden caster sugar
200ml double cream
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.
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