1 can (410g) KOO PEACH SLICES in syrup or KOO Peach Slices Lite in Fruit Juice drained. Retain syrup/juice
30ml (2 tablespoons) lemon juice
6 egg yolks
5ml (1 teaspoon) vanilla extract
500ml (2 cups) fresh cream, partially whipped
extra KOO PEACH SLICES and fresh mint for decorating
Puree fruit in a liquidizer or push through a sieve until smooth. Add lemon juice to the fruit pulp.
In a mixing bowl, beat egg yolks and vanilla until thick and creamy.
In a saucepan bring juice/syrup from canned peaches to the boil, simmer for 5 minutes. Add hot syrup to egg yolk mixture in a thin stream taking care not to curdle the mixture.
Return egg mixture to the pan and cook over very low heat until it begins to thicken.
Cool and add fruit pulp. When cold, fold in the cream. Pour into a container and freeze.
When almost solid, return to the mixer or beat with a rotary beater to remove ice crystals. Return to freezer.
Remove from freezer and allow to soften before serving. Decorate with diced peaches and mint.
Cook’s note: To prevent ice cream from setting solid, add 2 tablespoons of vodka to the mixture before freezing.