Peach and Yoghurt Ice Cream
I use a peach jam, made from Kakamas peaches from my garden, to sweeten and flavour this ice cream. I cook all my jams with only half the sugar to fruit resulting a more fruity than stickey sweet jam.Cut peaches in 1 cm slices up to the pit. Weigh them and add half their weight in sugar. Add 1 tbs op lemon juice for 500 gr of fruit and sugar. I like to add a bit of vanilla too. Let the mixture stand untill all the sugar is dissolved. Cook slowly to where you like the consistancy. I do not go to the jam/stickey stage.Bottle while still hot.
Yoghurt Ice cream:
Heat 250 ml milk, 250 ml cream and Vanilla of your choice untill hot.Beat 2 egg yolks with 100 gr sugar untill pale. Slowly add the hot milk to egg mixture while stirring. Return mixture to the heat and cook slowly while stirring untill it starts to thicken. Take mixture off the heat and let it cool down before adding 1 cup of all natural Greek yoghurt. Cool down untill very cold. When cold put in a ice cream machine. While turning add 1 cup of the peach jam.When done, freeze and enjoy with a spoonfull of extra peach jam.