11:19
Foodilicious "Cooks@Work"
Added by Sips and Spoonfuls
to "FOODILCIOUS "COOKS @ WORK""
Peach Ice Cream With Raspberry Swirl
Ingredients:
6 peaches- cut in half and pitted
1 vanilla pod deseeded
3 tbs sugar
1/2 cup raspberries
1 tbs sugar
250 ml double cream
250 ml full fat milk
250 ml condensed milk
Directions:
Preheat the oven to 180 degrees Centigrade (I turned it on the grill function). Combine sugar and vanilla. Arrange the peaches skin side down on a baking tray and sprinkle with the vanilla/ sugar mixture. Grill in the oven for 10 15 minutes or until the top of the peaches appear caramelized. Remove the skin from the peaches as soon as it is cool enough to do so. Puree the peaches and any juices in the baking tray in a blender.
In a separate bowl, combine the raspberries and sugar and set aside.
In a separate bowl combine, the cream, milk and condensed milk. hurn in your ice cream maker according to the manufacturer's directions. Freeze the ice cream in a baking tray for half an hour. At this stage remove from the freezer. The ice cream should just be starting to set. Spoon the raspberry mixture on top and use a toothpick to make swirls. Freeze the mixture overnight.
to "FOODILCIOUS "COOKS @ WORK""
Peach Ice Cream With Raspberry Swirl
Ingredients:
6 peaches- cut in half and pitted
1 vanilla pod deseeded
3 tbs sugar
1/2 cup raspberries
1 tbs sugar
250 ml double cream
250 ml full fat milk
250 ml condensed milk
Directions:
Preheat the oven to 180 degrees Centigrade (I turned it on the grill function). Combine sugar and vanilla. Arrange the peaches skin side down on a baking tray and sprinkle with the vanilla/ sugar mixture. Grill in the oven for 10 15 minutes or until the top of the peaches appear caramelized. Remove the skin from the peaches as soon as it is cool enough to do so. Puree the peaches and any juices in the baking tray in a blender.
In a separate bowl, combine the raspberries and sugar and set aside.
In a separate bowl combine, the cream, milk and condensed milk. hurn in your ice cream maker according to the manufacturer's directions. Freeze the ice cream in a baking tray for half an hour. At this stage remove from the freezer. The ice cream should just be starting to set. Spoon the raspberry mixture on top and use a toothpick to make swirls. Freeze the mixture overnight.
Posted in: Desserts
0 comments:
Post a Comment