Showstopping ice cream puds that are easy to make – and far more impressive than anything you can buy in the shops
A perfect tutti fruity finale to your summer dinner parties
For the peach ice
- 4 large ripe peaches
- Juice of 1 lemon
- 75g (2¾oz) caster sugar
- 600ml (1pt) full-fat crème fraîche
- For the cherry compote
- 400g (14oz) cherries, stoned
- Pared zest and juice of 1 orange
- 1tbsp lemon juice
- 2tsp caster sugar
- 1tbsp kirsch, marsala or cherry brandy
- 1tsp cornflour
- 1-2tbsp honey
- 2 peaches
- 200ml (7fl oz) double cream, whipped
- 16 whole cherries
- Wafer rolls
Heat the oven to 180°C/fan 160°C/gas 4. Cut the 4 peaches in half and place in a roasting tray, then bake for 15 minutes until softened.
Allow them to cool completely, then slip the skins off and remove the stones. Purée the peach flesh with the lemon juice and sugar, then add the crème fraîche and beat until smooth.
Turn it into a freezer container and freeze for 6 hours, stirring twice during the freezing to break up the ice crystals. Alternatively, churn in an ice cream machine and then freeze.
To make the cherry compote, place the cherries in a pan with the orange zest and juice, lemon juice and sugar. Bring to the boil and then simmer for 5 minutes until the cherries are just softened.
Remove them from the liquid and set aside. Add the liqueur to the liquid in the pan and boil to cook out the alcohol. Mix the cornflour with 1tbsp cold water in a small bowl, then stir this mixture into the cherry juice in the pan.
Bring to the boil, stirring until thickened. Return the cooked cherries to the pan and leave the compote to cool, then add the honey and stir until you have a glossy sauce.
To serve, chop one peach and slice the other, then divide between 8 sundae glasses. Spoon the cherry compote over and then add 2 scoops of the ice cream to each glass. Decorate the sundaes with whipped cream, then top with fresh cherries and wafer rolls.