Peach and Raspberry Popsicles with Ice Cream Swirls

Combine the raspberries, 2 tablespoons of the sugar, 1 teaspoon of the lemon juice, and 1/4 cup plus 1 tablespoon of the orange juice in a blender and process until very smooth. Transfer to a fine mesh sieve and press with a spatula or the bottom of a ladle to strain the puree through the sieve. Discard seeds and set raspberry puree aside. Rinse out the blender.

Combine the peaches, remaining sugar, remaining lemon juice, remaining orange juice and a pinch of citric acid in the blender and puree until smooth.

Working quickly (to prevent peach puree from oxidizing), spoon some of the raspberry into each of 8 popsicle molds, followed by some of the peach, and continue until the molds are full, adding a spoon or two of the softened ice cream along the way if desired. Insert a butter knife into the layered purees and drag it upwards along the outer edges to swirl the layers. Place the molds in the freezer for about an hour, then insert popsicle sticks. Return to the freezer and allow to freeze solid, at least 4 hours and up to overnight.

To serve, dip the molds into hot water for 5 to 10 seconds, then pull the popsicles from the molds. Enjoy!

Note:  Peaches will oxidize (turn from a bright yellow to a golden brown) very quickly. Adding lemon juice and citric acid will help, but you still need to move quickly to prevent this from happening too much before they hit the freezer. If you prefer, you can substitute mango for the peaches. It will stay brighter yellow with less oxidation.