Ingredients

• 115g/ 4oz (175g/ 6oz) raspberries
• 25g/ 1oz (40g/ 1 1/2oz) icing sugar
• 3 (4-5) ripe peaches about 375g/ 13oz (550g/ 1lb 4oz)
• 50g/ 2oz (75g/ 3oz) caster sugar
• 10ml/ 2tsp (15ml/ 3tsp) lemon juice
• 150ml/ 1/4 pint (200ml/ 7fl oz) double cream

Method

1. Puree the raspberries with the icing sugar then push through a fine sieve into a bowl. Chill. Meanwhile plunge the peaches briefly into boiling water then remove the skins. Remove the stones, roughly chop the flesh and process to a puree with the caster sugar and lemon juice. Stir in the double cream and chill.
2. Fit the frozen bowl into the dessert maker and switch on. Pour in the peach cream and churn until it resembles freshly whipped cream. Transfer a layer of peach ice cream to freezer-proof container then add a layer of raspberry puree. Repeat with the remaining ice cream and raspberry puree, until both are used up.
3. Using a round bladed knife stir through the ice cream and raspberry puree to create a swirled effect. Freeze for 2 hours or until firm enough to scoop. 

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