We used a Baker’s Secret large, deep loaf pan. Use a large, hot knife to cut parfait into slices. Thaw berries in the fridge overnight.
1L tub vanilla ice-cream
2 yellow peaches (160g each), stones removed, finely chopped
Sliced yellow peaches, to serve
2 cups frozen raspberries, thawed
2 tblsps icing sugar mixture
300ml tub thickened cream
2 tsps vanilla bean paste
395g can Nestle Sweetened Condensed Milk
Grease and line a large, deep loaf pan (15cm x 23cm x 9cm) with baking paper, extending paper 5cm above edges.
2 Soften ice-cream in a large bowl at room temperature. Stir in peaches. Pour into pan. Smooth over top. Freeze.
3 For raspberry cream, blend raspberries and sugar in blender until texture is smooth. Strain through sieve into a large jug. Discard seeds.
4 Beat cream in a large bowl of an electric mixer until firm peaks form. Fold in vanilla, condensed milk, and one third of a cup of raspberry puree until combined.
5 Pour raspberry cream over the peach ice-cream. Cover. Freeze overnight or until firm. Refrigerate remaining puree, covered, until serving.
6 Invert parfait onto a serving plate. Remove pan and lining paper. Top with peaches. Spoon over remaining puree.