Peach Melba Ice Cream
Peach Melban Ice Cream could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 2. One serving contains 665 calories, 7g of protein, and 47g of fat. For $3.21 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. 123 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 55 minutes. It works well as a pretty expensive side dish. This recipe from The Messy Baker requires peaches, vodka, juice, and sugar. With a spoonacular score of 53%, this dish is good. Peach Melban Ice Cream Pie, Peach Melba Saute and Ice Cream, and Peach Melba are very similar to this recipe.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
½ cup full-fat sour cream
1 cup heavy cream (35%)
3 tablespoons peach juice or nectar (or more water)
¼ teaspoon lemon juice
1 tablespoon peach schnapps (or peach juice)
3 cups diced, peeled peaches, (about 4 large or 1¼ to 1½ pounds)
1 cup raspberries, fresh or frozen and thawed
2 tablespoons sugar
½ teaspoon vanilla
1 tablespoon raspberry liqueur such as frambois or raspberry vodka
¼ cup water
Equipment:
slotted spoon
sauce pan
bowl
ice cream machine
food processor
blender
Cooking instruction summary:
Cook the peaches: Place the peaches, water, juice and schnapps, if using, in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times. If you want pieces of peach in your ice cream, remove half the peaches with a slotted spoon and set aside. Transfer the remaining peaches and their liquid to a glass or stainless steel bowl and stir in the sugar. Let the peach mixture cool, uncovered, to room temperature.Make the raspberry swirl: While the peaches cool, mash the raspberries, sugar and liqueur together, leaving a few larger pieces. Cover and refrigerate until the ice cream is churned.Make the peach mixture: Add the cream, sour cream, vanilla and lemon juice to the cooled sugared peaches. In a food processor or blender, purée until smooth. If you reserved peach pieces, stir them into the mixture. Cover and refrigerate until cold. Between 15 and 20 minutes before you are ready to churn the ice cream, pop the mixture into the freezer to make it extra cold.Churn the ice cream: Churn in an ice cream maker according to manufacturer's instructions.Add the swirl: Transfer the ice cream to a freezer container, layering it with spoonfuls of the raspberry sauce.
Step by step:
Cook the peaches
1. Place the peaches, water, juice and schnapps, if using, in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times. If you want pieces of peach in your ice cream, remove half the peaches with a slotted spoon and set aside.
2. Transfer the remaining peaches and their liquid to a glass or stainless steel bowl and stir in the sugar.
Add the swirl
1. Transfer the ice cream to a freezer container, layering it with spoonfuls of the raspberry sauce.
Let the peach mixture cool, uncovered, to room temperature.Make the raspberry swirl While the peaches cool, mash the raspberries, sugar and liqueur together, leaving a few larger pieces. Cover and refrigerate until the ice cream is churned.Make the peach mixture
1. Add the cream, sour cream, vanilla and lemon juice to the cooled sugared peaches. In a food processor or blender, purée until smooth. If you reserved peach pieces, stir them into the mixture. Cover and refrigerate until cold. Between 15 and 20 minutes before you are ready to churn the ice cream, pop the mixture into the freezer to make it extra cold.Churn the ice cream: Churn in an ice cream maker according to manufacturer's instructions.
Nutrition Information:
covered percent of daily need
