RECIPE STEPS
1
Bring a large pot of water to a boil. Add the peaches and simmer for a few minutes.
2
Remove the peaches and place in a bowl of iced water to cool.
3
Once cooled, peel off the skins, halve, remove the stones, and chop into small cubes.
4
In a large pan, combine the peach cubes, brown sugar, split vanilla bean, and cornstarch.
- 6 peaches
- 100 g brown sugar
- 1 vanilla pod
- 1 tbsp cornstarch
5
Cook over medium heat for 2 minutes until the mixture thickens.
6
Remove the vanilla bean, scrape out the seeds, and stir in the vanilla. Discard the pod.
7
Set aside and chill the peach mixture in the fridge.
8
In a medium saucepan, combine raspberries, sugar, and lemon juice.
- 250 g frozen raspberries
- 100 g sugar
- 0.5 lemon juice
9
Simmer until thick and the raspberries begin to fall apart.
10
Strain through a fine mesh sieve to remove seeds.
11
Refrigerate until needed.
12
In a blender, combine milk, cream, caster sugar, and salt.
- 350 g double cream
- 230 g whole milk
- 150 g sugar
- 0.5 tsp salt
13
Reserve approx. 50g of the peach mixture for layering later. Add the rest to the blender.
14
Blend for about 30 seconds. The mixture should be mostly puréed but doesn't need to be completely smooth.
15
Turn on the pre-freeze setting to chill the machine.
16
Once ready, switch to the Gelato setting. With the paddle running, pour in the blended mixture.
17
Churn until it reaches soft-serve consistency (about 20–30 minutes).
18
Spoon in half the churned ice cream.
Swirl in some of the raspberry coulis and reserved peaches.
Add the rest of the ice cream and top with more coulis and peaches.
19
Freeze for at least 3 hours to firm up.
Serve in cones or bowls with an extra drizzle of raspberry coulis.
Recipes submitted by consumers are not tested by Magimix.
it tastes really good