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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