Method

• 1.
  One to two days before, freeze your KitchenAid Ice Cream Maker Attachment bowl.
• 2.
  For the ice cream, preheat oven to 180°C (fan-forced).
• 3.
  Place peaches, vanilla, sugar and 2 tbs water in a roasting pan and toss to combine. Cover with foil and bake for 1 hour or until peaches are soft. Remove foil and cook for a further 20 minutes or until peaches are falling apart. Add cream and condensed milk to roasting pan and use a stick blender to purée until smooth and combined. Add colouring until desired colour is reached. Transfer to a bowl, cover directly with plastic wrap and chill completely (this can be done overnight). Transfer to pre-frozen KitchenAid Ice Cream Maker bowl, attach to KitchenAid Artisan Stand Mixer and churn until mixture is thick and frozen
• 4.
  Transfer to a 1.5L capacity loaf pan and freeze for 1 hour to firm.
• 5.
  For the meringue, place egg whites and sugar into a heat-proof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir continuously until sugar dissolves and it reaches 72°C on a sugar thermometer.

• 6.
  Transfer to the KitchenAid Artisan Stand Mixer fitted with the whisk attachment and whisk on high for 10 minutes or until stiff, glossy and cooled.
• 7.
  Scoop gelato into glasses, spoon over dollops of meringue and use a blowtorch to caramelise. Serve immediately