Peach Melba Ice Cream
Prep 30 mins, plus churning and freezing
Cooking 15 mins
1 1/4 cups heavy cream
1 1/4 cups whole milk
3 large egg yolks
1 tsp vanilla extract
3/4 cup granulated sugar
4 oz (100g) fresh raspberries
4 ripe peaches, peeled, pitted, and diced
Heat the cream and milk gently in a saucepan until bubbles appear around the pan’s edges, then remove the pan from the burner. In another bowl, whisk together egg yolks, vanilla extract, and 1/2 cup of sugar until thick and pale yellow. Pour cream and milk over the egg mixture, whisking to blend. Return the mixture to the cleaned pan. Bring to a boil, reduce heat to low, and cook 6-8 minutes, stirring until it coats the back of a spoon.
Transfer the mixture to a bowl and leave it to cool, stirring occasionally. Cover the surface with parchment or wax paper to prevent skinning.
Put raspberries and 2 tbsp of sugar in a bowl, mash, and pass through a sieve and into a measuring cup. Mash peaches and 2 tbsp of sugar and pour into another bowl.
When cold, process the custard in an ice cream maker according to directions, or for 20-30 minutes, until nearly frozen. Add peach puree to the process another 10-15 minutes to a frozen consistency. Transfer to a plastic container, drizzle raspberry puree over and draw it through to ripple. Freeze a few hours before eating.