For the peach puree, place the diced peaches in a saucepan with the water, sugar and lemon juice. Cover with a lid and cook for 10-15 minutes until the peaches are soft.
Blend to a puree using your Braun hand blender and pass through a fine sieve.
In a large bowl, mix together the double cream and the sugar and then whisk using your Braun MQ 10 whisk accessory until you obtain stiff peaks. Remove whipped cream from mixing bowl and set aside.
Combine the condensed milk and the almond milk in a bowl and whisk for 2 minutes or until lightly frothy.
Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add 6 tablespoons of peach puree. Gently fold the milk and peach into the cream mixture.
Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours.
Take the ice cream out of the freezer to soften for 10 minutes before serving with a little peach puree and sprinkling of crushed almonds on top.
For the peach puree, place the diced peaches in a saucepan with the water, sugar and lemon juice. Cover with a lid and cook for 10-15 minutes until the peaches are soft.
Blend to a puree using your Braun hand blender and pass through a fine sieve.
In a large bowl, mix together the double cream and the sugar and then whisk using your Braun MQ 10 whisk accessory until you obtain stiff peaks. Remove whipped cream from mixing bowl and set aside.
Combine the condensed milk and the almond milk in a bowl and whisk for 2 minutes or until lightly frothy.
Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add 6 tablespoons of peach puree. Gently fold the milk and peach into the cream mixture.
Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours.
Take the ice cream out of the freezer to soften for 10 minutes before serving with a little peach puree and sprinkling of crushed almonds on top.
