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Roasted peach sour cream ice-cream
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Prep Time:
495 minutes
Cook Time:
40 minutes
Total Time:
535 minutes
Elevate sour cream ice cream with roasted peaches in a make-ahead recipe.
Ingredients:
  • 2 white peaches, halved, stoned
  • 40.00 gm caster sugar
  • 625ml thickened cream
  • 300g sour cream
  • 250ml milk
  • 1 tsp vanilla bean paste
  • 8 Free Range Egg yolks
  • 220g caster sugar
  • 1 tsp rosewater essence
  • Red liquid food colouring
  • Waffle cones, to serve
Instructions:
  • Preheat the oven to 160C. Arrange the peach halves, cut-side up, in a roasting pan and generously sprinkle with sugar. Bake for about 30 mins until the peach is soft. Blend the cooked peach in a food processor until smooth, then strain the mixture through a fine sieve into a small bowl.
  • Combine cream, sour cream, milk, and vanilla in a saucepan over medium heat. Simmer, then strain through a fine sieve into a jug.
  • Beat egg yolks and sugar with an electric mixer until thick and pale. Slowly mix in the cream, then transfer to a saucepan over low heat. Cook, stirring, for 8-10 minutes until the custard thickens. Let it cool.
  • Combine the peach puree and rosewater essence with the custard, then gently stir until well mixed. Add a touch of red food coloring to give it a lovely pink hue. Transfer the mixture to a shallow metal container, cover with foil, and freeze for 4 hours or until set.
  • Using a metal spoon, gently break up the ice-cream. Then, blend in a food processor until smooth. Return the mixture to its container and freeze for 4 hours, or until firm.

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