It’s finally summer here in Germany. A azores high brings us the perfect summer weather: warm, but not hot or humid. Sunshine and a blue sky with little clouds makes us dreaming about icecream.
The coffee roaster sold ice lolly forms some weeks ago, a temptation I could not resist. And to my suprise the silicon form works much better then expected. As longs a the icecream mixture is not to liquid. A fruit puree, mixed with some whipped cream has the perfect consistence. I tried some recipes already and like my peach raspberry ice cream most. To keep a slightly soft texture without big ice crystals I added some Invertsyrup. This worked perfectly, even the part of the ice cream I froze in espresso cups could be spooned right from the freezer. Delicious! Until now, this is my favourite ice cream 2013!
Peach Raspberry Ice Cream
- 2 very ripe peaches
- 1 Tbs lemon juice
- 150g raspberries
- 100g Invertsyrup
- 50g sugar
- 200g cream
Skin the peaches and puree them together with the lemon juice. Puree the raspberries, too and pass through a sieve. Whip the cream with sugar. Mix the purees and the invertsyrup, then fold in the whipped cream. Fill into Ice lolly forms or espresso cups and freeze for at least 4 hours.
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