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.