Pistachio ice cream with peach melba and a caramel and raspberry sauce
Slow-roasting peaches is so easy. Serve with any good-quality ice cream - or try James' stunning pistachio ice cream.
Equipment and preparation: For this recipe you will need an ice cream maker and a cook's mini-blowtorch.
For the pistachio ice cream
- 6 free-range egg yolks
- 120g/4¼oz caster sugar
- 250ml/9fl oz full-fat milk
- 250ml/9fl oz double cream
- 30g/1oz pistachio paste
- 30g/1oz shelled pistachios, roughly chopped