Peach Melba Ice Cream
Ingredients
175 Gramm framboises
40 Gramm sucré glace
1000 Gramm pêches
150 Gramm sucre fin
2 Tbsp. jus de citron
400 Gramm crème entière liquide
Tools
- Food Processor Attachment
Utensils
- 1 Sieve
- 2 Kitchen bowl
- 1 Plastic container with lid
Instructions
STEP 1/5
Peel and stone the peaches.
STEP 2/5
Fit the Frozen dessert maker attachment to the machine.
STEP 3/5
Add Ingredients 1 (raspberries, icing sugar) into the sieve above a large bowl.
Push the fruit through the sieve.
Chill the purée.
STEP 4/5
Fit the Food processor to the machine.
Add Ingredients 2 (peaches, sugar) to the food processor.
Blend until smooth.
Transfer into a large bowl.
STEP 5/5
Add Ingredients 3 (cream) into the peach mixture.
Mix until combined.
Fit the Frozen dessert attachment to the machine.
Start the machine on speed Min.
Carefully pour in the peach mixture.
Churn until the mixture looks like whipped cream.
Add a layer of the peach cream to the plastic container.
Add a layer of raspberry purée.
Repeat until all is used.
Swirl the mixture to make a ripple effect.
Freeze for 2 hours or until firm enough to scoop.
Serve.
Peach Melba Ice Cream
Ingredients
175 Gramm framboises
40 Gramm sucré glace
1000 Gramm pêches
150 Gramm sucre fin
2 Tbsp. jus de citron
400 Gramm crème entière liquide
Instructions
STEP 1/5
Peel and stone the peaches.
STEP 2/5
Fit the Frozen dessert maker attachment to the machine.
STEP 3/5
Add Ingredients 1 (raspberries, icing sugar) into the sieve above a large bowl.
Push the fruit through the sieve.
Chill the purée.
STEP 4/5
Fit the Food processor to the machine.
Add Ingredients 2 (peaches, sugar) to the food processor.
Blend until smooth.
Transfer into a large bowl.
STEP 5/5
Add Ingredients 3 (cream) into the peach mixture.
Mix until combined.
Fit the Frozen dessert attachment to the machine.
Start the machine on speed Min.
Carefully pour in the peach mixture.
Churn until the mixture looks like whipped cream.
Add a layer of the peach cream to the plastic container.
Add a layer of raspberry purée.
Repeat until all is used.
Swirl the mixture to make a ripple effect.
Freeze for 2 hours or until firm enough to scoop.
Serve.