Recipe - Peach And Sour Cream Ice Cream

4 Ripe peaches
One half cup Castor sugar; (brown sugar
can be
; used), up to 3/4
One fourth cup Brandy
150 g Sour cream
One half cup Dairy custard; (from the
milk
; section of the
; supermarket)

Peel the peaches and remove the stones.

Place all ingredients in a blender and whiz until smooth.

Place the frozen ice cream bowl onto the machine base, insert the paddle
and fit the lid, turn the machine on, following the manufacturer's
instructions.

Place ice cream into a covered freezer proof container and freeze for one
hour before serving (this ripens the flavour).

To make raspberry ice cream, whiz 300g of fresh or frozen raspberries and
then push the puree through a fine sieve to remove pips then continue as
above.

Try 300g of banana, One half cup brown sugar and One fourth cup of rum.

For vanilla ice cream use 330ml custard, 100ml cream and 100ml of blue top
milk and the scraped out seeds of a vanilla bean, blend and churn as above.

To make raspberry sauce, place 300g fresh or thawed frozen raspberries into
a fine sieve and using the back of a soup ladle, press the soup through the
sieve and add 4 tablespoon. of icing sugar to the puree, whisking it in a
tablespoon at a time.

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