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Peaches and cream ice lollies recipe

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  • Serves 8
  • 25 mins, plus freezing
  • 144 calories / serving
  • Freezable
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Keep cool with these mouthwatering peach and cream ice lollies. If you don’t have any fresh peaches (or nectarines), simply blend a tin of peach halves in syrup with the lemon to make the purée and continue from step 4. Freeze for up to 1 month.

Put the sugar in a medium pan with 100ml (31⁄2f oz) water. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat to low, add the peaches or nectarines and cover with a lid. Simmer for 10 minutes, or until the fruit is soft, but still holds its shape.

Remove the fruit with a slotted spoon and set aside to cool a little. Reserve the syrup. Peel the cooled fruit and discard the skin. Put the flesh in a blender with the reserved syrup and lemon juice; whizz until smooth.

In a jug, combine the custard with the condensed milk. Line up 8 lolly moulds. Put a large spoonful of the custard mixture into each one, followed by a spoonful of the fruit purée. Repeat, alternating layers of custard and purée, until both mixtures are used up.

Put a lolly stick into each mould and freeze for 4 hours, or until solid. To eat, dip each mould in hot water for a few seconds to loosen, and pull the ice lolly out by its stick.

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  • Ingredients

  • 75g (3oz) golden caster sugar
  • 4 ripe peaches or nectarines, halved and stoned
  • 2 tbsp lemon juice
  • 1 x 300g pot fresh custard
  • 150g (5oz) light condensed milk
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  • Energy 612kj 144kcal 7%
  • Fat 1.2g 2%
  • Saturates 0g 0%
  • Sugars 30g 33%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 31.3g Protein 3.3g Fibre 1.1g

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