Peach melba ice cream
Spread a little sunshine with this pretty ripple ice cream
0
ratings
Difficulty and servings
Makes 1½ litres
Preparation and cooking times
Ready in 20 minutes plus freezing
- Peel, stone and whizz the peaches to a purée in a food processor with 2 tbsp icing sugar. Set aside.
- Whizz the raspberries in a food processor with 4 tbsp icing sugar, then pass through a sieve.
- Stir the peach purée into the cream. Pour into an ice-cream maker and churn until almost frozen. Transfer to a container and ripple through the raspberry purée. Freeze until needed.
Per 60g scoop
105 kcalories, protein 0.7g, carbohydrate 6.6g, fat 8.7 g, saturated fat 4.8g, fibre 0.7g, salt 0.01 g
Recipe from olive magazine, July 2008.
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http://www.bbcgoodfood.com/recipes/6517/
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Ingredients
- 6 very ripe peaches
- 6 tbsp icing sugar
- 300g raspberries
- 400ml double cream , very softly whipped
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1
rating
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Difficulty and servings
Makes 1½ litres
Preparation and cooking times
Ready in 20 minutes plus freezingIngredients
- 6 very ripe peaches
- 6 tbsp icing sugar
- 300g raspberries
- 400ml double cream , very softly whipped
Per 60g scoop
105 kcalories, protein 0.7g, carbohydrate 6.6g, fat 8.7 g, saturated fat 4.8g, fibre 0.7g, salt 0.01 g
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