1. Pour sufficient orange juice over the peaches to cover them and poach gently for 3 minutes. Drain, skin and refrigerate until required. 2. Place the vanilla pod in a small pan with the milk, bring slowly to the boil and add the cornflour and cinnamon. 3. Stir until thickened, then lower the heat and simmer for 2 minutes 4. Whisk the egg yolks and sugar together and pour on the hot milk. Return to a clean pan and cook over a low heat (do not allow the custard to boil) until the mixture coats the back of a spoon. 5. Transfer to an ice cream machine and churn for 15 minutes. 6. Place the peaches on individual serving plates. Spoon a little raspberry puree around the base of each and arrange a quenelle of cinnamon ice cream on top. Garnish with a sprig of mint.
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 8 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 9.8mg||3 %|
|Sodium 255.1mg||9 %|
|Potassium 824.6mg||22 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 24.5g|
|Protein 16.8g||24 %|
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Calories per serving: 178
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