(Perfect with a glass of rich, velvety, chilled Pedro Ximenez)
Serves 4
Crème Anglaise
6 organic, free-range egg yolks
1 pint organic full-fat milk
Half pint double cream
220g caster sugar
1 vanilla pod, split in half lengthwise
2tbsp Pedro Ximenez sherry
200g caster sugar, for syrup
200ml water
METHOD
Start by making the vanilla custard base. Place the milk and the cream into a heavy-based saucepan along with the vanilla pod. Place over a gentle heat and bring to just under a simmer.
Remove from the heat and allow to infuse for 10 minutes. Meanwhile, beat the egg yolks and the sugar (220g) together until light and pale. Pour over the warm milk, stirring continuously as you do so. Return the custard to the pan that you heated the milk in and place it over the lowest possible heat. Using a wooden spoon, stir the custard in a figure of 8 motion, dragging the spoon always along the base of the pan as you do so. Keep stirring until the custard begins to thicken (be patient, as this may take some time). You will know when the custard is ready when it clings to the back of the spoon. Remove from the heat and strain through a chinois and set aside to cool completely.
To poach the peaches
Place the sugar, water and vanilla pod into a wide, heavy-based saucepan. Place over a medium heat and bring to a simmer.
Slice the peaches in half, removing the stones. Lay the cut peach halves in the sugar syrup and poach until soft; approx 5 minutes.
Remove from the heat and let the peaches cool completely in the syrup. Once cool, strain the peaches from the syrup and blend until smooth. Add the 2 tablespoons of sherry to the pur?e; stir well.
Combine the custard and peach and sherry pur?e together, stirring well to combine. Pour into your ice-cream maker and churn according to the manufacturer’s instructions.