- 6 very ripe peaches, peeled and stoned
- 8 tbsp icing sugar
- 300g raspberries
- 400ml double cream
- Place the peaches and 2 tablespoons of the icing sugar in a food processor and blend to a pure. Set aside.
- Place the raspberries and remaining icing sugar in a food processer and blend. Place a fine sieve over a bowl and press the raspberry mixture through. Discard seeds.
- Stir the cream into the peach pure. Set the timer on your ice cream maker for 30 minutes. Pour the peach mixture into the bowl with the paddle running and leave to freeze churn. Transfer to a freezer container, ripple in the raspberry pure and freeze until required.