This summery semifreddo makes the most of the peach season with a tangy ripple of pureed fruit. You do not need an ice-cream machine to make this recipe.
500g (2¼ cups) castor sugar, plus 110g (½ cup), extra
460g firm, ripe yellow peaches, halved and stoned
2 eggs, at room temperature
4 egg yolks, at room temperature
375ml (1½ cups) cream
1 vanilla bean, split lengthways and seeds scraped
1. Put the sugar and 500ml (2 cups) water in a medium saucepan and stir over medium heat until the sugar dissolves. Increase the heat and bring to the boil. Add the peaches and simmer gently for 5 minutes. The skins should start to come off. Remove from the heat and set aside to cool for 10 minutes, then use a slotted spoon to transfer the peaches to a bowl. Reserve the syrup for serving. Peel away and discard the skins. Set the flesh aside to cool to room temperature, then transfer to a food processor bowl and process until smooth. Return to the bowl, cover and place in the fridge.
2. Combine the eggs, egg yolks and extra sugar in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water). Use electric hand-held beaters with a whisk attachment to whisk for 6 minutes or until thick and pale. Remove from the heat and whisk for 5 minutes or until the mixture has cooled to room temperature.
3. Put the cream and vanilla seeds in a medium bowl and use an electric mixer with a whisk attachment to whisk to very soft peaks. Use a large metal spoon or spatula to gently fold the whipped cream into the egg mixture until just combined.
4. Pour half of the semifreddo mixture into a square 20cm freezer-proof container. Dot with half the peach puree and use a palette knife to swirl through to create a ripple effect. Pour over the remaining semifreddo mixture and dot with the remaining puree, swirling to create a ripple effect as before. Freeze overnight or until completely frozen. Serve the semifreddo in scoops with the reserved syrup spooned over, if desired.