Peach and granadilla ice cream

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Liquidise the skinned peaches in a food processor. Add the egg yolks, sugar and lemon juice and mix well. Spoon into a bowl.

Whip the cream until it forms soft peaks. Fold the cream into the peach mixture, along with the granadilla pulp.

Pour the mixture into a plastic bowl, cover and freeze. Beat thoroughly once during the freezing process to prevent large ice-crystals from forming. Makes about 1 litre of ice cream.

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