Peach melba ice cream

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• madchef

  13 April 2010

  madchef rated and commented on this recipe

  

  Really gorgeous, lovely colour too. I served withwhole rasberries and homemade thin shortbread biscuits.A must in summer. Thanks Good Food for all the wonderful recipes. We have a very varied diet thanks to you x

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• Nicky

  18 July 2010

  Nicky rated and commented on this recipe

  

  this is the business..! Really easy to make and tastes beautiful! (especially with raspberries from the garden!) Would be brilliant for a dinner party and hardly any fuss to make!

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• Dexter

  14 September 2012

  Dexter rated and commented on this recipe

  

  Have made this three times now, and we love it. But 300g of raspberries seems too much for the ripple thingy, which isn't a problem because it goes really well with plain Greek yoghurt.

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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

Preparation 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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