Roasted Almond and Peach Ice Cream

For the Roasted Almond and Peach Ice Cream:

• 250ml (1 cup) Food Lover’s Market almonds
• 4 large dessert peaches (450ml peach purée)
• 125ml (1/2 cup) sugar
• 80ml (1/3 cup) water
• 30ml (2 Tbsp) Food Lover’s 100% orange juice
• 3 egg yolks
• 310ml cream (1 ½ cups) cream

For the Almond Praline:

• 250ml (1 cup) sugar
• 60ml (1/4 cup) water
• 125ml (1/2 cup) almonds, roasted and chopped

• Preheat the oven to 180°C. Roast the almonds on a baking tray for about 5 minutes or until golden brown. Set aside to cool. Chop the almonds to your liking – this will give texture to your ice cream.
• Halve the dessert peaches and discard the pips. Purée the peaches and strain. Set aside until needed.
• Place the sugar, water and fruit juice into a small saucepan and cook for about 10 minutes or until it reaches 110°C.
• While whisking, pour the sugar syrup over the egg yolks in a slow stream and whisk for about 3 minutes until very light and fluffy.
• Fold the fruit purée into the egg mixture. Lastly, whip the cream and fold that and the chopped almonds into the ice cream base.
• Churn the ice cream base in an ice ream churner, or, alternatively, place in an ice cream container in the freezer and stir every 30 minutes until frozen.

For the Almond Praline:

• Combine the sugar and water in a small saucepan and cook over a low-medium heat for about 15-20 minutes or until golden brown and caramelised.
• Place the almonds on a sheet of baking paper and pour the caramel over the nuts. Allow to set and break into shards.
• Serve with the ice cream.