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For the Peach & Raspberry Ripple Icecream
- 5 large peaches peeled and diced
- 100g sugar
- 250ml cream
- 125g sour cream
- 1 vanilla bean
- 1/2 lemon, juiced
- Pinch ground cardamom to taste
- 1 cup raspberries (frozen is fine)
- 2 tbsp sugar
- 300ml cream
- 100g white chocolate
- 4-5 large ripe peaches diced
- 1 vanilla bean
- 100g caster sugar
- 1/2 lemon, juiced
- Pinch ground cardamom
For the Peach & Raspberry Ripple Icecream
Place the peaches, lemon juice, sugar, and vanilla bean in a pan and cook until the peaches are soft. Set aside and allow to cool. Mash the raspberries and sugar together leaving a few chunks. Set aside. Whisk together the cream and sour cream and add the cooled peaches. Churn in an ice cream machine until thick and place into an icecream tub layering with spoonfuls of the raspberry mix. Freeze until required.
For the Peach & White Chocolate Icecream
Heat the cream in a pan with the scraped vanilla bean. Add the chocolate and stir until melted. Set aside to cool. Place the sugar and lemon juice in a pan and add the diced peaches and cardamom. Cook until tender. Pour into a blender and pureÌe. Add the chocolate cream to the pureÌe and blend to combine. Allow to cool and churn in an ice cream machine. Freeze until required.