Peach and Lemon Ice Cream
By: Diane
Published: Monday, February 14, 2011 - 5:26am

Ingredients




150 milliliters Condensed Milk
2 Egg Yolks
1/2 teaspoon Cornflour
1 teaspoon 
850 grams Tin of Peaches
1 teaspoon Lemon Juice
150 milliliters Thick Cream

Preparation

1 Heat the condensed milk in saucepan on a low heat ( do not allow it to boil) 2 In a bowl, mix together the egg yolks, cornflour and water. 3 Pour the heated condensed milk on to the egg yolk mixture, stirring all the time. 4 Return the mixture to the pan and place over a low heat, stirring all the time until the mixture thickens like a thin custard. 5 Purée the peaches and lemon juice in a blender or food processor until smooth. 6 Mix the Puréed peaches with the custard. 7 Whip the thick cream until softly peaking. 8 Fold whipped cream into the peach mixture. 9 Transfer the mixture to a loaf tin or freezer proof dish of similar size. 10 Cover and freeze for 3 hours 11 Ice Cream should be just hard on the outside but soft in the middle. 12 Tip into a bowl and mash with a fork until smooth. 13 Return to container, cover and freeze again. 14 Take out of the freeze 15 -20 minutes before serving.