Whiz the raspberries up in a blender with the golden caster sugar for a few seconds until you have a sauce. I used my Froothie blender.
125 g raspberries, 2 tsp golden caster sugar
Sieve the sauce into a jug and discard the seeds.
Place the peaches into the blender along with the amaretto. No need to wash the blender as long as no raspberry seeds remain.
6 large peaches - stoned, 1 tbsp Amaretto liqueur
Whisk the cream with electric beaters until soft peaks form. Add the condensed milk and gently whisk together with the beaters until just combined.
600 ml double cream (heavy cream), 200 ml condensed milk
Fold in the peach puree until no streaks remain.
Swirl the raspberry sauce through the mixture.
Spoon into freezer-safe, suitably sized containers. I filled a 1 litre and a ¼ litre tub.
Freeze for at least 6 hours and remove from the freezer 15 minutes before serving.
Notes
Will keep well in the freezer for up to three months.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.