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Roast peaches with lemon thyme, vanilla ice cream and toasted almonds

Roast peaches with lemon thyme, vanilla ice cream and toasted almonds

Roast peaches with lemon thyme, vanilla ice cream and toasted almonds

PT45M

Why not try?

1
In a saucepan, whisk together the the milk, cream and split vanilla pods and bring to the boil. Once the mixture is boiling, remove from the heat
  • 250ml of double cream
  • 250ml of milk
  • 3 vanilla pods
2
In a separate bowl, whisk the egg yolks and sugar together until pale. Pour on the milk and cream, whisking continuously until the mixture is fully combined
  • 6 egg yolks
  • 125g of caster sugar
3
Return the mixture to a clean pan and gently heat whilst continuing to stir. Cook until the mix coats the back of a spoon before straining into a bowl set over ice
4
Cool the mix, then churn in an ice cream maker until an ice cream consistency is reached
5
For the peaches, preheat the oven to 220ºC/gas mark 7. Slice the peaches in half and remove the stones. Place cut-side up in a baking dish, and sprinkle each peach half with the brown sugar, honey and lemon thyme leaves
  • 6 peaches
  • 1 tbsp of honey
  • 1 bunch of lemon thyme
  • 1 tbsp of brown sugar
6
Roast in the oven for 20 minutes or until the peaches have softened and caramelised nicely – they should still hold their shape
7
To serve, arrange 3 peach halves on each plate with a quenelle of vanilla ice cream, toasted almonds and a little of the roasting juices
  • 30g of whole almonds

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Ingredients

Metric

Imperial

Roast peaches

Vanilla ice cream

  • 250ml of double cream
  • 250ml of milk
  • 6 egg yolks
  • 3 vanilla pods, split in half with the seeds scraped out
  • 125g of caster sugar

To plate

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