4 Tablespoons Sugar, Divided
1 whole Vanilla Bean, Deseeded
6 whole Peaches, Cut In Half And Pitted
1/2 cups Raspberries
1 cup, 2-23 teaspoons, 78 pinches Double/Heavy Cream
1 cup, 2-23 teaspoons, 78 pinches Full Fat Milk
1 cup, 2-23 teaspoons, 78 pinches Sweetened, Condensed Milk
Preheat the oven to 180 degrees Centigrade (I turned it on the grill function). Combine 3 Tablespoons of sugar and vanilla seeds. 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 they are cool enough to do so. Puree the peaches and any juices that are in the baking tray in a blender. In a separate bowl, combine the raspberries and 1 Tablespoon of sugar and set aside. In a separate bowl combine, the cream, milk, condensed milk and peach puree. Churn the peach mixture in your ice cream maker according to the manufacturers directions. Then put the ice cream into a freezer safe container and freeze 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 or spoon to make swirls. Freeze the mixture overnight. A few words of advice that I learned from my first ice cream making session: 1) The ice cream always tastes less sweet after it has set. So make sure the batter is just slightly over sweetened before churning. 2) The higher the double cream content, the creamier the ice cream will be. 3) For a more distinct peach flavor, increase the number of peaches. Maes about 1 quart.