Food Friday, 22/07/2016

Available for over a year

Ingredients: 600mls double cream 2 tbsp vanilla extract 410g tin peach slices in syrup 397g condensed milk Zest of 3 limes/200g lime curd Method: Whisk the double cream and vanilla extract to stiff peaks. Drain the peaches and blitz in a food processor with the blade attachment into pureed. Add to the double cream along with the condensed milk and lime zest/curd. Whisk lightly until combined and freeze in a large container with a lid for 24 hours. Be sure to leave a 1cm gap at the top of the container to allow the ice cream to expand. For easier scooping, leave for 5 – 10 minutes in the fridge beforehand. NB: This can be made in a traditional ice cream maker if you prefer. Holly blogs at: http://recipesfromanormalmum.com/ Twitter: @HollyBellMummy Instagram: @HollyBellMummy Facebook: Recipes from a Normal Mum