Custard ice cream with peaches and cream

Ingredients:

• ½ cup (125ml) cream, well chilled 
• ½ cup (100g) castor sugar 
• 2 tsp (10ml) vanilla essence (optional)  
• 1L box custard, chilled  

To assemble:  

• 1 cup (250ml) cream 
• ¼ cup (60ml) castor sugar 
• 1 tsp (5ml) vanilla essence  
• 6 plums, cut into wedges 
• 6 nectarines, cut into wedges 
• 1 packet (200g) Nutticrust biscuits, crushed 

Method

1. Whisk chilled cream, sugar and vanilla to stiff peaks. 
2. Whisk a third of this mixture through cold custard, then gently fold through remaining mixture – doing it in two parts keeps the cream aerated.  
3. Spoon ice-cream mixture into a freezer-safe bowl and freeze for 2-3 hour. 
4. Whisk to break up any lumps and freeze again for 4 hours, or overnight. 
5. To assemble, whisk cream, sugar and vanilla together to medium-stiff peaks. 
6. Spoon cookie crumbs into the base of serving glasses. 
7. Top with fruit, ice-cream, whipped cream and a sprinkle of cookie crumbs. 

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