This is not really an ice-cream as such, but simply frozen rice pudding enriched with egg whites. But it makes a delicious and colourful dessert that any novice cook could turn out for an impressive dinner-party pudding.
1 x 425g can of rice pudding
2 egg whites
2tbsp caster sugar
1 x 410g can of peach halves, drained
Whisk the egg whites with the sugar in a mixing machine, by hand or with an electric hand whisk until stiff. Carefully fold the egg white into the rice pudding, transfer to a plastic container with a lid and place in the freezer for 4-5 hours, stirring occasionally until it is firm and frozen.
Reserve 4 peach halves and blend the rest until smooth in a liquidiser.
To serve, heat a heavy or non-stick frying pan and fry the peaches, cut side down for 3-4 minutes, until they are nicely coloured.
Spoon a little of the peach purée onto serving plates and place the peach on the purée, cut side up.
Spoon or scoop out the rice pudding with the help of a spoon or ice-cream scoop dipped in hot water and place next to the peach. You'll probably have some frozen rice pudding left which I'm sure the kids will devour.