Servings: 8
Calories: 164kcal
Equipment
- Ice cream maker with a fully frozen bowl
- High speed blender
- Fine-mesh sieve
- Small saucepan with lid
- Baking sheet and parchment
- Kitchen scale and measuring spoons
- Freezer safe container and a piece of parchment
Ingredients
Lemon Verbena Syrup
- 140 g granulated sugar
- 70 g honey
- 20 g light corn syrup
- 180 ml water
- 1/2 tsp sea salt
- 6-8 verbena leaves or lemon zest if you can't find it
Peach Base
- 500 g ripe peaches, peeled, pitted, chopped
- 2 tsp granulated sugar
- 200 g chilled verbena syrup from above
- 1/16 tsp xanthan gum optional, for texture
Blackberry Base
- 600 g blackberries fresh or thawed frozen
- 4 tsp lemon juice
- 200 g chilled verbena syrup from above
- 1/16 tsp xanthan gum optional, for texture
Instructions
Make the Lemon Verbena Syrup
- Add sugar, honey, corn syrup, water, and salt to a small saucepan. Stir until the sugar looks fully moistened.
- Warm over medium heat, stirring, until the syrup looks clear and no sugar crystals remain.
- Remove from the heat. Add verbena leaves. Cover and steep 15 minutes.
- Strain out the leaves. Chill the syrup completely before using.
Prep and Roast the Peaches
- Heat the oven to 400 F. Line a baking sheet with parchment.
- Score the peach skin, blanch 30 seconds, transfer to an ice bath, then peel. Pit and chop into 1 inch chunks.
- Spread about one third of the chopped peaches on the baking sheet, about 165 to 175 g. Sprinkle with 10 g sugar and toss.
- Roast 15 to 20 minutes until soft with light caramel edges. Cool to room temperature. Keep the remaining two thirds of the peaches raw.
Blend the Peach Base
- Add all roasted peaches and all remaining raw peaches to a blender with 200 g chilled verbena syrup.
- Blend on high until completely smooth.
- If using xanthan, sprinkle it in and blend 30 seconds more to disperse fully.
- Optional for extra silk, strain through a fine mesh sieve. Transfer to a covered container and chill until very cold.
- Target after blending: Aim for about 470 to 520 g peach base ready to churn.
Blend the Blackberry Base
- Add blackberries and lemon juice to a clean blender with 200 g chilled verbena syrup.
- Blend until very smooth.
- Strain through a fine mesh sieve, pressing well so you capture a smooth seedless puree.
- If using xanthan, return the strained puree to the blender, add xanthan, and blend 30 seconds.
- Chill until very cold.
- Target after straining: Aim for about 430 to 480 g blackberry base ready to churn. If you are short, whisk in 1 to 2 Tbsp chilled verbena syrup.
Churn and Swirl
- Churn the peach base in a fully frozen ice cream maker until thick and silky. Transfer to a chilled bowl in the freezer.
- Churn the blackberry base next.
- Layer large spoonfuls of peach and blackberry into your storage container.
- Give one or two gentle passes with a butter knife for a defined swirl.
- Press parchment directly on the surface and add the lid. Freeze 4 hours or overnight until set.
Video
Notes
Signature move
Roast one third of the peaches for gentle caramel depth and keep two thirds raw for lively fresh peach flavor. Why these amounts make one quart
With 500 g peaches and 600 g blackberries plus syrup, you land near 900 to 1,000 g total base after roasting loss and blackberry straining. That mass churns to roughly one quart with low overrun. If your fruit is especially juicy, hold back a few tablespoons of syrup until you check the gram targets. Sweetness and softness
Honey and a little corn syrup lower the freezing point and help prevent ice crystals. Fine sea salt sharpens fruit flavor. Taste each base cold and balance with a spoon or two of chilled syrup if your fruit runs tart. Xanthan use
A tiny dose improves body and scoopability. Blend very well so it disappears. You can skip it and still get a lovely result. If total mix runs high
Reserve any extra puree for popsicles or a quick granita rather than overfilling the container. Defined layers give the best swirl. Verbena note
I used purple verbena leaves and they worked beautifully. Lemon verbena is traditional but any fresh verbena with a clean citrus floral profile will do. Serving and storage
Rest the container on the counter a few minutes for the cleanest scoops. Keep parchment pressed directly on the surface and the lid sealed. Best texture in the first five days.
Roast one third of the peaches for gentle caramel depth and keep two thirds raw for lively fresh peach flavor. Why these amounts make one quart
With 500 g peaches and 600 g blackberries plus syrup, you land near 900 to 1,000 g total base after roasting loss and blackberry straining. That mass churns to roughly one quart with low overrun. If your fruit is especially juicy, hold back a few tablespoons of syrup until you check the gram targets. Sweetness and softness
Honey and a little corn syrup lower the freezing point and help prevent ice crystals. Fine sea salt sharpens fruit flavor. Taste each base cold and balance with a spoon or two of chilled syrup if your fruit runs tart. Xanthan use
A tiny dose improves body and scoopability. Blend very well so it disappears. You can skip it and still get a lovely result. If total mix runs high
Reserve any extra puree for popsicles or a quick granita rather than overfilling the container. Defined layers give the best swirl. Verbena note
I used purple verbena leaves and they worked beautifully. Lemon verbena is traditional but any fresh verbena with a clean citrus floral profile will do. Serving and storage
Rest the container on the counter a few minutes for the cleanest scoops. Keep parchment pressed directly on the surface and the lid sealed. Best texture in the first five days.
Nutrition
Serving: 120g | Calories: 164kcal | Carbohydrates: 41g | Protein: 2g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 159mg | Potassium: 205mg | Fiber: 5g | Sugar: 37g | Vitamin A: 364IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Let us know how it was!