Recipe: Peach

OK, so my dear mother - always supportive of her son's wacky schemes - sent me a bunch of ice cream recipes photocopied from her Nigella Lawson cookbook. Thanks Mum! Anyway, one of them forms the basis of this weeks flavour...

• ~6 ripe yellow peaches (Nigella recommends 10 peaches, but she's way off here. Even 6 is probably too many. Perhaps she is used to using tiny, tasteless British peaches?)
• 300ml milk
• 300ml cream
• 4 egg yolks
• Juice of 1 lime
• 6 tbsp sugar

Cut the peaches in half and put them face up on a baking tray. Sprinkle over half the sugar, and then squeeze over the lime juice. Put that in a 210 C oven for 20-30 minutes or so till the peaches go soft. This will enhance the flavour of the peaches, apparently.

Let 'em cool off a bit, then peel off the skins as best you can. Put them in a blender or food processor and puree them. Let 'em cool down some more

Meanwhile, make your custard with the milk and egg yolks and the rest of the sugar. Once it and the peaches have both cooled off, mix them together with the cream and refrigerate the whole thing for a bit longer. Then fill the machine and away you go to a happy land of peach-filled fantasies.

Oh, and cos I had so many peaches left over I chopped them up (after roasting) and mixed them into the ice cream.

Remarks: Well look, this tastes pretty good, but once again the stuff was too soft. There was a bit more volume than usual, thanks to the over-estimation of peaches, which could have something to do with it. But this, coupled with last weeks debacle makes me a little uneasy. Perhaps my faithful Krups Ice Cream Maker is starting to fail??