1 can peaches in syrup
2 cups water ( 500cc. )
1 tablespoon powdered gelatine
1/2 cup cream (double) ( 125cc. )
1 tablespoon caster sugar
2 egg whites
2 tablespoons sugar
1 teaspoon vanilla essence
Soak gelatine in some water, inside a small bowl.
Put peaches, syrup, water and gelatine in a blender and blend well.
Stir in vanilla essence.
Whip cream and caster sugar until firm.
Fold into mixture.
Beat egg whites and sugar until stiff peaks form.
Fold them gently into mixture.
Pour into a freezerproof container and freeze until solid.
Remove from freezer some minutes before serving.
Scoop the ice cream into the glasses and decorate with tuiles or wafers.