Ingredients for Peach Raspberry Ice Cream
- 2 ripe peaches, peeled, pitted, and diced
- Fresh Raspberries
- Cream
- Sweetened Condensed Milk
- Vanilla Extract
- Almond Extract
- Red Food Coloring
- Yellow Food Coloring
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How to Make Peach Raspberry Ice Cream
- Combine the raspberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the raspberries have softened and released their juices (about 5-7 minutes).
- Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds or save them for another use.
- In a large bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until well combined.
- Stir in the strained raspberry mixture until evenly distributed.
- Gently fold in the diced peaches.
- Pour the ice cream mixture into a freezer-safe container. Cover and freeze for at least 6 hours, or preferably overnight, until solid.
- Let the ice cream sit at room temperature for 10-15 minutes before scooping to achieve the perfect consistency.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
661g
Fat
380g
Carbs
60g
