45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
45 ml (3 Tbsp.) Sugar
500 ml (2 cups) Milk, divided
5 ml (1 tsp.) Ground cinnamon
6 Egg whites
500 ml (2 cups) Cream
1 x 410 g cans Rhodes Quality Peach Slices in Syrup, drained
To serve : 1 x 410 g can Rhodes Quality Peach Halves, drained


  1. 1. Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
  2. 2. Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened.
  3. 3. Stir the ground cinnamon into the custard, then set aside to cool.
  4. 4. In a clean, dry bowl, whip the egg whites using an electric mixer until soft white peaks form.
  5. 5. Continue beating and slowly add 65 ml (¼ cup) of castor sugar.
  6. 6. Beat until the egg whites form a soft meringue and set aside.
  7. 7. Beat the cream until thick but not stiff. Set aside.
  8. 8. Fold the cream into the custard.
  9. 9. Fold the meringue mixture into the custard and cream base.
  10. 10. Place the Rhodes Quality Peach Slices into the base of a freezer safe container, and pour custard over.
  11. 11. Cover with plastic wrap and freeze for 4 hours.
  12. 12. Serve with sugar cones and Rhodes Peach Halves.


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