Ingredients:
4 egg yolks
150 g (5 oz) sugar
500 g (1 lb 2 oz) fresh peaches
300 ml (1/2 pint) whipping cream
2 Tbsp sugar
Saft einer halben Zitrone

Preparation:

1. Mix egg yolks and 150 g (5 oz) sugar until thick.

 

2. Scald the whipping cream. Stir into beaten egg yolks. Cook together for 5 minutes; it should not boil.

 

3. Remove from heat. Let cool.

 

4. Purée peaches with 2 Tbsp sugar. Combine with cooked cream.

 

5. Freeze for four hours, stirring ocasionaly.

Like This Page? Bookmark it: