Ingredients

· 6 peaches

· 6 tablespoons icing sugar

· 400 ml double cream

· 300 g raspberries

Method

Peel, stone and whizz the peaches to a purée with two tablespoons of icing sugar in a food processor. Very softly whip the cream and stir in the peach purée. Pour into an ice-cream maker and churn until almost frozen. Whizz the raspberries with the remaining icing sugar and sieve. Transfer the semi-frozen mixture to a container and ripple through.