Ingredients
portions
For the peach filling/syrup:
- 5 ripe peaches
- 4 tbsp brown sugar
- 1 tbsp lemon juice
For the ice cream:
- 450 ml heavy cream
- 250 gram cream cheese
- 200 ml whole milk
- 150 gram sugar
- 1 tsp vanilla extract
- 75 gram Bastogne biscuits (or other - crumbled)
- optional: ice cream cones
Equipment
- Ice cream maker
INSTRUCTIONS (how to make this recipe):
- Peel the peaches, remove the stones and cut them into wedges.
- Place all the peach wedges in a bowl, add the sugar and lemon juice, and mix well.
- Leave to stand for about an hour to allow the juices to release.
- Collect the juice and cut the peaches into small pieces.
- Mix all the ice cream and syrup ingredients together. The easiest way to do this is in a blender, as this will whip the cream until light and fluffy, giving the ice cream a nice texture.
- Put the ice cream mixture and half of the chopped peaches into the ice cream maker and churn for 45–60 minutes until the ice cream is ready (the time may vary depending on the ice cream maker).
- When the ice cream is almost ready, stir in the remaining peach pieces and the crumbled biscuits. Spoon the mixture into a cake tin or baking dish and freeze for another hour or so. Enjoy!
Good to know:
Take the ice cream out of the freezer 20–30 minutes before serving to bring it to room temperature.
Nutrition information per portion
Calories: 517kcal | Carbohydrates: 95g | Proteins: 4g | Fats: 14g | Saturated fats: 8g
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