* Makes 1 1/2 pints
- 1 1/4 cups heavy cream
- 1 tsp. pure vanilla extract
- 2 large eggs
- 1/4 cup superfine sugar or to taste
- 2 tsp. cornstarch
- 1 tbsp. water
- 4 large very ripe peaches
- juice and finely grated zest of 1 orange
- 4 ripe passion fruit
In a small saucepan bring the cream and vanilla to boiling point. Remove from the heat. In a bowl, whisk the eggs and sugar until very pale and slightly thickened. Whisk a little of the cream into the eggs until well blended, then strain back into the saucepan. Blend the cornstarch with the water until smooth. Whisk it into the cream and egg mixture, and return the pan to the heat. Do not boil, but as the mix begins to thicken, stir constantly until it covers the back of a spoon. Set aside to cool, stirring occasionally.
Place the peaches in boiling water for about 1 minute or until the skins easily peel off. Blend or purée the flesh with the orange juice and zest and strain if required. Scoop the passion fruit flesh into a small bowl. Gently stir together the cooled custard and peach purée. Put into an ice cream maker and process according to the manufacturer’s instructions, or use the hand-mixing method. When almost firm, transfer to a freezer container and swirl in most of the passion fruit. Freeze until firm or required. This ice cream can be frozen for up to 1 month. Allow about 15 minutes to soften before serving with a little more passion fruit poured on top.
- Peach & raspberry swirl ice cream
- Peach & black currant swirl ice cream
- Nectarine & marmalade swirl ice cream
Prepare the basic ice cream recipe, using nectarines instead of peaches and replacing the passion fruit swirl with 1/4 cup white or dark chocolate sauce cooled.