Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.