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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/

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