Peach  ice cream


1 Tbsp powdered gelatine

350ml water

175g sugar

6 fresh peaches, blanched, peeled and sliced

3Tbsp lemon juice


Put the gelatine in a small bowl with four-five tablespoons of the water.

Meanwhile, boil the rest of the water in a saucepan.

Add the sugar and continue to simmer for about five minutes. Remove from heat and stir in the gelatine mixture until it dissolves. Set to one side to cool.

Liquidise the peaches you have prepared and add them to the sugar mix and lemon juice and mix thoroughly.

Transfer to a freezing tray and freeze for one hour, then mash up with a fork for a few minutes.

Return to the freezer until the edges have frozen but the middle is soft.

Remove and beat again, then repeat the process once more and put into a suitable container.

Remove from freezer and place in fridge for 20 minutes to soften before serving.

Serves 5.