We're peachy keen for these peaches and cream icy poles

Name: Peaches and cream icy poles
Prep time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 2 peaches, quartered, stones removed, thinly sliced; 250g creme fraiche; 3/4 cup (180ml) milk; Finely grated zest of 1 lemon; 1 tsp vanilla essence; 1/3 cup (80ml) runny honey; 100g gingernut biscuits, finely chopped; 25g unsalted butter, melted

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Feb 11, 2018

We're just peachy keen for these peaches and cream icy poles.

2 peaches, quartered, stones removed, thinly sliced
250g creme fraiche
3/4 cup (180ml) milk
Finely grated zest of 1 lemon
1 tsp vanilla essence
1/3 cup (80ml) runny honey
100g gingernut biscuits, finely chopped
25g unsalted butter, melted

Method

1.

Divide sliced peach among icy pole moulds, using a knife to press slices against the side of the moulds.
2.

Whisk creme fraiche, milk, lemon zest, vanilla and honey in a bowl until combined, then divide among moulds, stopping 1cm from top of each mould. Insert paddle-pop sticks into centre of moulds (the peach slices will hold them in place) and freeze for 2 hours or until partially frozen.
3.

Combine biscuit and butter in a bowl and use to top moulds, pushing down with a spoon to create an even finish. Freeze overnight. Remove icy poles from moulds and serve immediately.