Peach-Raspberry Swirl Ice Cream

When school let out a few weeks ago, I celebrated with a peach ice cream.  I had peach on the brain (does that make me fuzzy brained?), and decided to make a peach variation myself. 

I’m not quite confident enough to re-create a flavor without a recipe.  But I did find this Peach Raspberry Swirl Ice Cream recipe in Shelly Kaldunski’s Sweet Scoops. 

I made it when we had a house full of guests…it was well received by all.  Sorry, I was too distracted by everything going on to take photos. 

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1 cup raspberries

1/4 cup raspberry jam or preserves

3/4 cup sugar

1-1/4 pounds peach (I used 5 ripe peaches), halved and pitted

1 cup heavy bream

1/3 cup creme fraiche

1/4 tsp salt

yields approx 1-1/2 quarts

1.  Combine raspberries and jam in a bowl.  Mash down the raspberries.  Mixture should be chunky.  Cover and refrigerate until you’re ready.

2.  In a large, deep frying pan, combine sugar and water and bring to boil over medium heat.  Stir occasionally, until the sugar is dissolved.  (Takes about 5 minutes.)

3.  Add the peaches, skin side up and simmer for 5 minutes.  Turn the peaches over and continue to cook until fruit softens and the skin loosens.  (about 5 minutes for me).    Remove from heat and let the peaches cool to room temperature.  remove the skins from the peach and toss.

4.  Put the peaches and the cooking liquid into your blender or food processor.  Add the remaining ingredients and puree until mixture is completely smooth. 

5.  Chill the mixture until very cold (4 hours minimum, up to 3 days)

6.  Pour the peach-cream mixture into the ice cream maker per manufacturer’s instructions. 

7.  Once the ice cream is done churning, spoon half of it into a freezer safe container, and top with several spoonfuls of the raspberry mixture.  stir gently in a figure eight motion to swirl the raspberry into the ice cream.  Repeat with the remaining ice cream and raspberry. 

8.  Cover tightly and freeze until firm.

Note: While swirling, I had extra raspberry mixture, which i just kept and used as a topping.

Also, it was very “guest friendly” to make the peach base ahead of time, and then pour it into the ice cream maker when everyone was ready to stand around and watch (and taste).