2. Into a small pot place the peaches, zest, juice and sugar and bring to a simmer. Cook for 5 or 6 minutes until the peaches are soft. Mash roughly with a fork then cool completely. Add the Cointreau.
3. Into a large bowl place the custard and yoghurt. Swirl through the peach mixture roughly. Pour into the loaf tin then freeze for at least four hours or overnight.
4. Remove from freezer just before serving. Decorate with peaches and oranges.
1. Cream the yolks and sugar with an electric beater until pale. Sift in the cocoa.
2. Heat the cream in a pot until just boiling. Remove from the heat and stir through the chocolate. Pour slowly into the egg mixture, whisking as you pour until it is well combined. Return the mixture to a clean pot.
3. Place it back over low heat, stirring until it starts to coat the back of your spoon. Pour into a clean bowl and allow to cool completely.
4. Churn using an icecream maker. As it churns, add the hazelnuts. Return to the freezer until ready to serve. Alternatively, freeze for 2 hours. Beat and return to the freezer again.
1. Into a medium size pot pour the milk, cream and sugar. Bring to a simmer.
2. Combine the cornflour with 1 tablespoon of rose water, then add to the cream mixture, stirring until slightly thickened. Remove and cool.
3. Fold through the yoghurt.
4. If using an icecream maker, pour the mixture in along with the pistachios and churn until frozen. Alternatively, freeze for 2 hours, beat, and then refreeze.
