I have always wanted an ice cream maker, ice cream is one of my favourite summer treats. Many a summer has gone by where I have attempted to make ice cream and always forgotten to mix it every few hours in the freezer so I end up tackling a solid lump. So this year I treated myself to a machine that can make me creamy home made ice cream and I have been having rather a lot of fun trying new combinations of flavours.  This one is a mixture of a basic vanilla ice cream that I have zinged with some greek yogurt to add some tartness and added chopped up peaches for extra sweetness.

Ingredients:

2 large egg yolks
1/3 cup runny honey
1 cup full fat milk
150g pot full fat Greek yoghurt
1/4 tsp vanilla bean paste
1 large ripe peach chopped up

First things first, make sure you have put your ice cream bowl from your ice cream mixer in the freezer for at least 8 hours. If you have forgotten, you can make the below mixture and leave in the fridge while you wait for the ice cream bowl.

In a mixing bowl whisk the honey and egg yolks together till combined. I use a whisk which is covered in silicone as it protects my non stick saucepans. They are also brilliant as don’t splash around the liquid as much as a balloon whisk does.

In a thick bottomed saucepan heat up your milk and vanilla till the milk begins to simmer then remove from the heat. Allow to cool slightly then add 2 table spoons into your egg/ honey mixture and combine, do this again and then pour it all back into the saucepan. The aim here is to avoid the egg cooking and making scrambled egg.

Put your saucepan back on a gentle heat and keep stirring the mixture. This is basically a custard but I have used honey rather than sugar. Continue to stir making sure you don’t let it boil until it has thickened and coats the back of a spoon. The consistency will be similar to a béchamel sauce.

Remove from the heat and pour through a sieve into a large bowl, add your greek yoghurt and place into the fridge for half an hour. Then pour the cold mixture into your ice cream bowl and turn on for at least 20 minutes till the mixture is firm. Remove from the ice cream maker and stir through the chopped up peach and either eat straight away or put into a freezable container and freeze for 3-4 hours.

For those of you who crave ice cream but can’t have lactose, I have your new favourite recipe: I made one with the base of coconut milk. All you need to do is follow all the same instructions as above but don’t use milk or yogurt, just one tin of coconut milk instead of milk with the same measurements of everything else. I promise you, it is rich, creamy and I think you could add any fruity flavour to this and it would be divine!