• Save to your scrapbook
  • Save to your scrapbook

    Peach And Vanilla Ice Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Peach And Vanilla Ice Cream

    This home-made ice cream - that's strictly for adults thanks to a splash of almond liqueur - is surprisingly easy to make as it uses ready-made, creamy vanilla custard.

    • Preparation time: 15 minutes, plus cooling and freezing
    • Cooking time: 8 minutes
    • Total time: 2 hours 53 minutes to 3 hours 23 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Serves: 6


    • 3 ripe, juicy peaches or nectarines, halved and stoned
    • Juice of 1 large orange
    • 50g golden caster sugar
    • 500g tub Waitrose Fresh Vanilla Custard
    • 5 tbsp DiSaronno Amaretto, almond liqueur


    1. Roughly chop the peaches. Heat the orange juice and sugar in a saucepan until the sugar dissolves. Add the peaches and simmer gently for about 5 minutes until very tender. Leave to cool.
    2. Transfer the peaches and juices to a food processor or blender and use the pulse setting to blend to a very chunky pulp. Tip into a bowl and stir in the custard and liqueur.
    3. To freeze using an ice-cream maker, pour the mixture into the machine and churn to a soft scoop consistency. (This can be served straight from the machine or transferred to a freezer container and frozen until needed.)
    4. To freeze by hand, pour the mixture into a freezerproof container. Freeze for 2½-3 hours or until frozen around the edges but still loose in the centre. Turn into a large bowl and beat with an electric whisk until the consistency is even throughout.
    5. Return to the container and re-freeze for about 2 hours until half-frozen. Re-whisk and freeze again. Repeat this process once or twice more until the ice cream is smooth and creamy. Each time you return it to the freezer it will freeze more quickly. Freeze until firm. Serve in cones or scooped into small bowls or glasses.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Put the ice cream in the fridge for half an hour to an hour before serving to allow it to soften slightly. For a low-fat alternative, swap the Waitrose Fresh Vanilla Custard for Waitrose Perfectly Balanced Custard.


    Average user rating

    5 stars