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:
- Mix egg yolks and 150 g (5 oz) sugar until thick.
- Scald the whipping cream. Stir into beaten egg yolks. Cook together for 5 minutes; it should not boil.
- Remove from heat. Let cool.
- Purée peaches with 2 Tbsp sugar. Combine with cooked cream.
- Freeze for four hours, stirring ocasionaly.
