4 ripe peaches orange juice for poaching for the cinnamon

Ice Cream:
1 vanilla pod, seeds removed
500ml skimmed milk
1 tsp cornflour, slaked with a little water

1tsp ground cinnamon

2 free-range egg yolks

1tbsp raw cane sugar puréed

raspberries to serve

sprigs of fresh mint to garnish

1. Pour sufficient orange juice over the peaches to cover them and poach gently for 3 minutes. Drain, skin and refrigerate until required.
   
   
2. Place the vanilla pod in a small pan with the milk, bring slowly to the boil and add the cornflour and cinnamon.
   
   
3. Stir until thickened, then lower the heat and simmer for 2 minutes
   
   
4. Whisk the egg yolks and sugar together and pour on the hot milk. Return to a clean pan and cook over a low heat (do not allow the custard to boil) until the mixture coats the back of a spoon.
   
   
5. Transfer to an ice cream machine and churn for 15 minutes.
   
   
6. Place the peaches on individual serving plates. Spoon a little raspberry puree around the base of each and arrange a quenelle of cinnamon ice cream on top. Garnish with a sprig of mint.

Copyright © The Vegetarian Society 2010