Description
A delightful and refreshing ice cream that combines the sweet flavors of peach and raspberry, creating a fruity swirl bliss.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups ripe peaches (peeled & diced, fresh or canned)
- 3 tbsp sugar (for peach puree)
- 1 tsp lemon juice (for peach puree)
- 1 ½ cups raspberries (fresh or frozen)
- ¼ cup sugar (for raspberry swirl)
- 1 tsp lemon juice (for raspberry swirl)
Instructions
- In a saucepan, combine diced peaches, sugar, and lemon juice. Cook over medium heat for 8–10 minutes until soft and syrupy. Blend into a smooth puree and let cool completely.
- In another saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5–7 minutes until thickened. Strain to remove seeds (optional), then cool fully.
- In a mixing bowl, whisk heavy cream, milk, sugar, vanilla, and salt until sugar dissolves. Chill in the fridge for at least 2 hours (or overnight).
- Churn the chilled base in your ice cream maker until soft-serve consistency. Fold in the peach puree. Transfer half into a freezer container, drizzle raspberry swirl, and lightly marble it with a knife. Add the rest of the ice cream and repeat with more raspberry swirl.
- Cover tightly and freeze for 4–6 hours, or until firm. Scoop, serve, and enjoy the fruity sunset swirls!
Notes
- For a smoother texture, ensure the peach puree is well blended.
- Adjust the sweetness of the raspberry swirl according to your taste.
- Use fresh peaches for the best flavor, but canned peaches work in a pinch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg