Ingredients
4 ripe peaches
orange
juice for poaching
for
the cinnamon ice cream:
1
vanilla pod, seeds removed
1
pint skimmed milk
1tsp
cornflour, slaked with a little water
1tsp
ground cinnamon
2
free-range egg yolks
1tbsp
raw cane sugar
puréed
raspberries to serve
sprigs
of fresh mint to garnish
Method
1 Pour
sufficient orange juice over the peaches to cover them and poach gently
for 3 minutes. Drain, skin and refrigerate until required.
2 Place the vanilla
pod in a small pan with the milk, bring slowly to the boil and add
the cornflour and cinnamon.
3 Stir until thickened,
then lower the heat and simmer for 2 minutes
4 Whisk the egg yolks
and sugar together and pour on the hot milk. Return to a clean pan
and cook over a low heat (do not allow the custard to boil) until the
mixture coats the back of a spoon.
5 Transfer to an ice
cream machine and churn for 15 minutes.
6 Place the peaches
on individual serving plates. Spoon a little raspberry puree around
the base of each and arrange a quenelle of cinnamon ice cream on top.
Garnish with a sprig of mint.
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