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Recipe by olive magazine

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1. Peel, stone and whizz the peaches to a purée in a food processor with 2 tbsp icing sugar. Set aside.
2. Whizz the raspberries in a food processor with 4 tbsp icing sugar, then pass through a sieve.
3. 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

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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Difficulty and servings

Makes 1½ litres

Preperation and cooking times

Ready in 20 minutes plus freezing

Ingredients

• 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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