< Previousraspberry and ginger ice-cream cheesecakesB0118p33 3318/4/18 5:53 pm234fruit and berrieswhite peach and bourbon vanilla ice-cream1 litre water11⁄2 cups (330g) caster (superfine) sugar8 medium white peaches (1.2kg) 2 cups (500ml) milk1 cup (250ml) single (pouring) cream*1 teaspoon vanilla bean paste or vanilla extract8 egg yolks2⁄3 cup (150g) caster (superfine) sugar, extra1⁄4 cup (60ml) bourbon18 store-bought amaretti biscuits* (65g), crushed to serve Place the water and sugar in a large saucepan over high heat, bring to the boil and stir until the sugar is dissolved. Add the peaches, cover with a round of non-stick baking paper and weigh down with a small plate to submerge. Reduce the heat to medium and cook for 15–20 minutes or until soft. Drain the peaches, reserving the syrup. Allow to cool slightly, before peeling. Refrigerate half the peaches for 1–2 hours or until cold. Cut the remaining peaches in half, discarding the stones, and place in a food processor. Process until smooth and refrigerate until cold. Place the milk, cream and vanilla in a medium saucepan over high heat and stir until just boiling. Remove from the heat and set aside. Place the egg yolks and extra sugar in a large bowl and whisk until well combined. Gradually pour the milk mixture into the egg mixture, whisking to combine. Return the mixture to the saucepan over low heat and cook, stirring, for 8 minutes or until the custard is thick and coats the back of a spoon. Transfer to a large bowl, cover with plastic wrap and refrigerate for 1–2 hours or until cold. Add the bourbon and the peach puree to the custard and whisk to combine. Pour into a 20cm x 30cm slice tin or metal container. Freeze for 8 hours or overnight until set. Cut the ice-cream into squares. In batches, place the squares in the cleaned food processor and process until smooth. Return the mixture to the tin and freeze for 1 hour or until firm. Scoop the ice-cream into serving bowls. Drizzle with the reserved peach syrup and sprinkle with the amaretti. Serve with the whole poached peaches. SERVES 4–6raspberry and ginger ice-cream cheesecakes160g store-bought ginger nut (ginger snap) biscuits2 tablespoons almond meal (ground almonds)65g unsalted butter, meltedstrawberries, blueberries and extra raspberries, to servecheesecake filling125g raspberries+2 tablespoons caster (superfine) sugar250g cream cheese, softened500ml store-bought vanilla ice-creamLine 4 x 10cm round (11⁄2-cup-capacity) springform tins with non-stick baking paper. Place the biscuits and almond meal in a food processor and process into coarse crumbs. Add the butter and process until just combined. Divide the mixture between the tins and gently press into the bases. Freeze for 15 minutes or until firm. To make the cheesecake filling, place the raspberries and sugar in a medium non-stick frying pan over high heat. Cook, stirring, for 2–3 minutes or until softened. Transfer to a bowl and refrigerate until cold. Place the cream cheese and the raspberry mixture in a food processor and process until smooth. Add the ice-cream and process until smooth.Working quickly, top each of the bases with the filling. Smooth the tops and return the tins to the freezer for 1–2 hours or until firm. Remove the cakes from the tins and place on cake stands or plates. Top with berries and serve immediately++. MAKES 4+ You can also use frozen raspberries in this recipe. ++ We used the flowers from strawberry plants to decorate. Always choose pesticide-free flowers and remove before eating.DHB0118p234 23417/4/18 4:36 pmwhite peach and bourbon vanilla ice-creamDHB0118p235 23517/4/18 4:36 pmWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >