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.