PEACH, VANILLA + ORANGE RICOTTA NO-CHURN ICE-CREAM WITH ALMOND PRALINE

Makes around 2 litres

For the almond praline:

• 1 cup roasted almonds
• 2 tbsp maple syrup
• pinch of fine salt

1. Preheat the oven to 160°C / 320°F / Gas Mark 3.

2. In a small bowl, stir together the almonds, maple syrup and salt until well mixed.

3. Pour the almond mixture into a small baking tray and roast for 10–15 minutes or until the almonds smell amazing.

4. Remove from the oven and allow to cool slightly before tipping onto a chopping board. If you allow the almonds to cool completely in the tray, they will stick.

5. Once cool, roughly chop.

6. Store in an airtight container for up to a week.

For the peaches:

• 3 large peaches
• 2–3 tbsp maple syrup

If you have firm peaches:

1. Peel the skin from the peaches using a peeler. Remove the stone and roughly chop the fruit.

2. Place the chopped peaches into a small saucepan along with 2–3 tbsp maple