Ingredients
- 300ml double cream
- 200g condensed milk
- 350g peaches (chopped into 1cm pieces)
- 50g salted butter
- pinch of flaky sea salt
- 6 shortbread fingers (chopped into small pieces)
Method
- Add the double cream and condensed milk to a bowl and whisk until smooth and fully combined.
- Pour the mixture into the ice cream maker tub, ensuring you do not exceed the maximum fill line.
- Select ICE-CREAM and choose level 5. Allow the machine to churn while you prepare the peach mixture.
- Add the chopped peaches, salted butter and flaky sea salt to a pan. Cook over a medium heat for around 10 minutes, stirring occasionally, until the peaches are golden and caramalised.
- Once COL is displayed, remove the tub from the machine. Gently fold the caramelised peaches into the finished ice cream.
- Serve immediately for the best texture, or transfer to an airtight container and freeze until ready to serve.
Serving suggestion
Serve in a bowl or cone, topped with extra caramelised peaches and a sprinkle of crumbled shortbread.
