Ingredients
- 500g ripe peaches, halved and stones removed
- 2 tbsp maple syrup
- 400ml organic whole milk
- 250ml organic double cream
- 50g smooth almond butter
- 1 tsp pure vanilla extract (or seeds from ½ vanilla pod)
- 1 tbsp raw honey, optional depending on the sweetness of the peaches
- Pinch of flaky sea salt
- 3 organic egg yolks (optional, for a richer French-style ice cream)
Method
- Preheat the oven to 180°C fan. Arrange the peaches cut-side up in a baking dish and drizzle with the maple syrup. Roast for 20–25 minutes, until soft, lightly caramelised and surrounded by their own syrupy juices. Allow to cool completely.
- Blend the fruit. Transfer the peaches and all of their juices to a blender and blitz until completely smooth.
- In a saucepan, gently warm the whole milk and double cream until steaming but not boiling. Whisk in the almond butter, vanilla, sea salt and honey (if using) until silky smooth.
- If using egg yolks: Whisk the yolks in a bowl. Slowly pour in a ladleful of the warm milk mixture while whisking continuously, then return everything to the saucepan. Cook gently over a low heat for 5–8 minutes, stirring constantly until the custard lightly coats the back of a spoon. Do not boil.
- Stir the roasted peach purée into the ice cream base and mix until fully incorporated. Transfer to a bowl, cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavours to deepen.
- Churn in an ice cream maker according to the manufacturer's instructions, or freeze in a shallow container, whisking vigorously every hour for 3–4 hours to minimise ice crystals.
- Transfer to the freezer until firm but scoopable. Remove 5–10 minutes before serving and finish with a scattering of toasted flaked almonds or a drizzle of almond butter if desired.
