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Ripe peaches - 750 gms (peeled and stoned)
Orange juice - 1
Egg yolks - 4
Icing sugar - 100 gms
Double cream - 250 ml
Iced water - 2 tbsp


  • Puree the peaches in a blender. Mix the puree with orange juice and chill for one hour.
  • Beat the egg yolks lightly with the sugar in a heatproof bowl placed over a pan of hot water or in a double boiler.
  • Heat until the mixture is lukewarm, then remove from the heat and beat until the mixture is cool and has tripled in volume. Chill.
  • Whip the cream with the water until thick. Fold into the egg yolk mixture with the peach puree.
  • Pour in the freezer trays and freeze, beating the mixture once during freezing.
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