Peach Ice Cream with Raspberry Swirls

By Rachel // July 20, 2015 // 20 comments // Share

Creamy homemade peach ice cream with tart raspberry swirls throughout. A fun and flavorful recipe to use fresh summer fruit!

Girls weekends are truly the best. At the end of June, I spent a long weekend with Julie, Gina and Brandy in Chicago! I’m still amazed it finally came together. It can be so hard to find the perfect time to get together when there are so many schedules to plan around. It truly flew by too fast, but the time we had together was not only fun but delicious!

I admit, I was skeptical about certain dishes but I tried everything and loved almost everything.

Here’s a rundown of my favorite dishes and the ones that missed the mark for me, where you can either find or avoid them…

Frontera Grill

Our most casual dinner of the weekend. Frontera Grill offered a fun atmosphere with great service – always a plus. Our waiter was funny and willing to accommodate the simplest of requests. Amazing margaritas, fresh guacamole and chips… as it should be in a good Mexican restaurant, right?

Beyond that, we ordered the mole trio, duck carnitas and I tried their tortilla soup. The good – the duck carnitas is a must try. We all loved it and couldn’t stop picking at it until we were stuffed and ready to leave. I liked 2/3 of the mole trio, so I’d say that’s a win. On the downside, I was left truly underwhelmed by their tortilla soup. It was lacking in body and flavor for me. Fun presentation of pouring the broth over the ingredients, but it should be more about taste than presentation. Skip the soup.

Girl and the Goat

My first impression was fantastic. I’m always happily surprised when a restaurant addresses food allergies and goes out of their way to make sure their guests are well informed and cared for. Our waitress crossed off everything on the menu that shouldn’t be ordered, making our choosing process easier. We knew what would be safe to enjoy for our entire party. Let’s be clear though, choosing what to eat here was not easy, but was fun.

Nothing was a miss here, outside of just being my personal preferences. I’m still not a fan of broccoli or octopus and that apparently won’t be changing anytime soon. After seeing so many positive reviews for the oven roasted pig face, I was let down and surprised it didn’t blow me away. It was just so-so in my opinion. But, what really hit the mark for me was the halibut, salmon and pork shank. Overall, this was a fun dinner, albeit very dark (quite literally) and best enjoyed with a group of friends or family with adventurous palates.

Siena Tavern

The perfect ending to our Chicago weekend. A beautiful restaurant, easily accommodating a variety of party sizes, both inside and outside on their patio. We shared coccoli; a fried dough served with stracchino cheese and prosciutto. We all ordered pasta for our meals and none of them disappointed. It was my first time enjoying gnocchi. I’m positive they set the bar pretty high. So fluffy, flavorful and just plain amazing.

But, the desserts were probably my favorite part. Fluffy bomboloni with bottles of caramel, chocolate and raspberry fillings. They’re an Italian fried donut, coated in sugar. We loved the raspberry sauce and wish they’d offered three bottles of that instead. Definitely the best flavor out of the three, by far. We also ordered a gelato flight. With many varieties to choose from, it was hard. But we narrowed it down to four, one being a peach gelato with raspberry swirl (thus today’s recipe!).

Overall… I highly recommend all of the above restaurants both. They really won’t disappoint. If you’re looking for photos of some of the food and restaurants mentioned above, check out Julie’s post.

I couldn’t get the sweetness of the peach gelato out of my mind. So, when I got home from Chicago, I immediately went to work on creating my own version of the sweet treat. A perfect time, considering it’s both ridiculously hot out and peach season! Of course, if it’s not peach or raspberry season for you, they’re readily available in the freezer section of most grocery stores. That means this is a perfect year round frozen fruity treat!

Creamy homemade peach ice cream with a tart raspberry swirl throughout. The tart raspberry puree pairs perfectly with the peaches. A match made in heaven. It’s bursting with the flavors of summer and an absolute must make!

Print Recipe

Peach Ice Cream with Raspberry Swirls

Creamy homemade peach ice cream with tart raspberry swirls throughout. A fun and flavorful recipe to use fresh summer fruit!

Prep Time15 mins

Total Time1 d

Course: Dessert

Cuisine: American

Keyword: Ice cream

Servings: 4 plus

Ingredients

Ice cream:

• 1 1/2 C whole milk
• 1 1/2 C heavy cream
• 3/4 C granulated sugar
• 1/4 tsp salt
• 1 1/2 C peach puree roughly 3 peaches 
• 5 egg yolks
• 1/2 tsp vanilla extract

Raspberry sauce:

• 6 oz raspberries
• 2-3 Tbsp granulated sugar
• 2 tsp cornstarch

Instructions

• Remove skin from peaches. Puree fruit in a food processor or blender. If desired, press puree through a mesh strainer to remove any large pieces remaining. Set aside. 
• Add 1 cup heavy cream and vanilla to a medium bowl, with clean mesh strainer set on top. 
• Add remaining heavy cream, milk, 3/4 cup sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. 
• Whisk egg yolks in a small bowl. When milk mixture begins to steam, slowly drizzle 1 cup of warm liquid into the yolks, while whisking continuously. Pour egg mixture into saucepan, followed by peach puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or spatula. 
• Pour warm liquid through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight. 
• Puree raspberries. Taste and add sugar to desired tartness level. Press through a mesh strainer, discarding seeds. Add in cornstarch, whisking until combined. Microwave in 20 second intervals, whisking in between, until puree has thickened. Press plastic wrap to the surface and cool completely in the refrigerator. 
• Churn ice cream according to manufacturer's directions. 
• In a freezer safe container, layer ice cream and drizzles of raspberry puree. Gently swirl with a knife, if desired. Cover and freeze until solid. 

Notes

Recipe serves roughly 4-6, yields 1 quart.

An original recipe from Baked by Rachel

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