Peach melba ice cream

Peach melba ice cream

5

(3 ratings)

By

Cooking time

Ready in 20 minutes plus freezing

Skill level

Easy

Servings

Makes 1½ litres

Spread a little sunshine with this pretty ripple ice cream

Nutrition and extra info

Nutrition info

Nutrition per 60g scoop

kcalories
105
protein
0.7g
carbs
6.6g
fat
8.7g
saturates
4.8g
fibre
0.7g
sugar
-
salt
0.01g
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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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Method

  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.

Recipe from olive magazine, July 2008

BBC GoodFood Magazine

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Comments

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dexter16's picture
dexter1609:41, 14th Sep, 2012
5

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.

nickythomas42's picture
nickythomas4212:48, 18th Jul, 2010
5

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!

boiledover's picture
boiledover01:19, 13th Apr, 2010
5

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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