Peach Ice Cream with Raspberry Swirls

Peach Ice Cream with Raspberry Swirls is a gluten free and lacto ovo vegetarian recipe with 4 servings. This dessert has 654 calories, 9g of protein, and 42g of fat per serving. For $1.91 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1393 people have tried and liked this recipe. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes around 24 hours. Head to the store and pick up cornstarch, salt, raspberries, and a few other things to make it today. It is brought to you by Baked by Rachel. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. Similar recipes are Peach and Raspberry Almond Swirls, Peach and Raspberry Almond Swirls, and Raspberry Frangipane Tart, Honey And Raspberry Ice Cream.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 1425 minutes

 

Ingredients:

2 tsp cornstarch

5 egg yolks

3/4C granulated sugar

2-3Tbsp granulated sugar

1 1/2C heavy cream

1 1/2C peach puree, roughly 3 peaches

6oz raspberries

1/4 tsp salt

1/2 tsp vanilla extract

1 1/2C whole milk

Equipment:

food processor

sieve

blender

bowl

sauce pan

whisk

wooden spoon

spatula

plastic wrap

microwave

knife

Cooking instruction summary:

Remove skin from peaches. Puree fruit in a food processor or blender. If desired, press puree through a mesh strainer to remove any large pieces remaining. Set aside.Add 1 cup heavy cream and vanilla to a medium bowl, with clean mesh strainer set on top.Add remaining heavy cream, milk, 3/4 cup sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.Whisk egg yolks in a small bowl. When milk mixture begins to steam, slowly drizzle 1 cup of warm liquid into the yolks, while whisking continuously. Pour egg mixture into saucepan, followed by peach puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or spatula.Pour warm liquid through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight.Puree raspberries. Taste and add sugar to desired tartness level. Press through a mesh strainer, discarding seeds. Add in cornstarch, whisking until combined. Microwave in 20 second intervals, whisking in between, until puree has thickened. Press plastic wrap to the surface and cool completely in the refrigerator.Churn ice cream according to manufacturer's directions.In a freezer safe container, layer ice cream and drizzles of raspberry puree. Gently swirl with a knife, if desired. Cover and freeze until solid.

 

Step by step:


1. Remove skin from peaches. Puree fruit in a food processor or blender. If desired, press puree through a mesh strainer to remove any large pieces remaining. Set aside.

2. Add 1 cup heavy cream and vanilla to a medium bowl, with clean mesh strainer set on top.

3. Add remaining heavy cream, milk, 3/4 cup sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.

4. Whisk egg yolks in a small bowl. When milk mixture begins to steam, slowly drizzle 1 cup of warm liquid into the yolks, while whisking continuously.

5. Pour egg mixture into saucepan, followed by peach puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or spatula.

6. Pour warm liquid through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight.Puree raspberries. Taste and add sugar to desired tartness level. Press through a mesh strainer, discarding seeds.

7. Add in cornstarch, whisking until combined. Microwave in 20 second intervals, whisking in between, until puree has thickened. Press plastic wrap to the surface and cool completely in the refrigerator.Churn ice cream according to manufacturer's directions.In a freezer safe container, layer ice cream and drizzles of raspberry puree. Gently swirl with a knife, if desired. Cover and freeze until solid.


Nutrition Information:

Quickview
654k Calories
9g Protein
42g Total Fat
62g Carbs
5% Health Score
Limit These
Calories
654k
33%

Fat
42g
65%

  Saturated Fat
24g
153%

Carbohydrates
62g
21%

  Sugar
55g
61%

Cholesterol
375mg
125%

Sodium
230mg
10%

Get Enough Of These
Protein
9g
19%

Vitamin A
1986IU
40%

Phosphorus
243mg
24%

Vitamin B2
0.41mg
24%

Selenium
16µg
24%

Calcium
205mg
21%

Vitamin D
3µg
20%

Vitamin C
15mg
19%

Manganese
0.34mg
17%

Vitamin B12
1µg
17%

Vitamin E
2mg
16%

Vitamin B5
1mg
15%

Fiber
3g
15%

Folate
52µg
13%

Potassium
387mg
11%

Zinc
1mg
9%

Vitamin B6
0.17mg
9%

Vitamin B1
0.13mg
9%

Magnesium
31mg
8%

Vitamin K
8µg
8%

Copper
0.13mg
6%

Iron
1mg
6%

Vitamin B3
0.84mg
4%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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