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

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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