• 3 egg yolks
  • ½ cup sugar
  • 1 ½ cup cream
  • 410g can Wattie’s Peaches Sliced in Clear Fruit Juice
  • ¼ cup Fresh passionfruit pulp (3-4 passionfruit)
  1. Grease and line the base and sides of a (1 Litre capacity) loaf tin with cling film.
  2. Whisk egg yolks and sugar together until thick and pale.
  3. Heat ½ cup of the cream in a saucepan until nearly boiling. Pour over the eggs and sugar mixture and stir constantly. Return custard to the saucepan and stir constantly while heating on low heat until it coats the back of a spoon. Do not allow it to boil as the eggs will scramble. Remove from the heat and pour into a bowl. Place a piece of clingfilm onto the custard to avoid a skin forming and stand until cold.
  4. Drain Wattie’s Peaches, discarding the juice. Puree peaches in a food processor or blender. Whisk the remaining 1 cup of cream until soft peaks form.
  5. Stir the peach puree and passionfruit pulp into the cold custard. Fold in the whipped cream. Pour into the prepared loaf pan. Cover with clingfilm and freeze until firm. This will take at least 4 hours.
  6. To serve, remove from the loaf tin. Allow to sit in the fridge for 10 minutes to soften a little before scooping. Serve with extra peach slices and fresh passionfruit spooned over the top.

Top Tips

  • A disposable foil loaf tin is a good alternative. We used a large foil tray 220mm x 146mm x 56mm available from most supermarkets.
  • Ways to use your egg whites:
    • Egg whites can be frozen. Be sure to mark the number of egg whites in the container.
    • Use to make meringues or pavlova.
    • Use to make an egg white omelette.

Made With

Peaches Sliced in Clear Fruit Juice

Grown under the sun in Hawke’s Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie’s.

Rate and Review

8 Ratings

Reviews (8)

Sonia's Review | Rating

Yummy and easy to make

Grant's Rating
Sara's Review | Rating

This was very good and easy to make. Probably could switch the peaches for mango too if you want variety

holly's Review | Rating

Eggs scrambled as soon as I put the hot cream over them ☹️

Destari's Review | Rating

This is great recipe as I don't have ice cream churner. Will definitely to try to make it this school holiday

Meadow's Review | Rating

These respies are all so nice
: )

Maddie Gascoyne's Rating
Daniel's Review | Rating

I think it needs to be in the freezer for 24 hours and then you can eat it?