PEACH MELBA ICE CREAM
Peach melba is a classic British dessert created to honour the Australian soprano Nellie Melba. Try the summery combination of peaches and raspberries in this sweet and tart treat
Provided by Janine Ratcliffe
Categories Dessert
Time 20m
Yield Makes 1 ½ litres
Number Of Ingredients 5
Steps:
- Peel, stone and whizz the peaches to a purée with the 2 tbsp icing sugar in a food processor. Very softly whip the cream and stir in the peach purée. Pour into an ice-cream maker and churn until almost frozen.
- Whizz the raspberries with 4 tbsp icing sugar and sieve. Transfer the semi-frozen mixture to a container and ripple throug
Nutrition Facts : Calories 105 calories, Fat 8.7 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 6.6 grams carbohydrates, Fiber 0.7 grams fiber, Protein 0.7 grams protein, Sodium 0.01 milligram of sodium
PEACH MELBA
It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.
Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
PEACH MELBA ICE CREAM
Nectar of the gods! I made this for an upcoming ice cream competition and it's going to clean house! Truly decadent, Raspberries, peaches and cream--be still my heart. If you want to be truly wicked add chocolate shavings and/or substitute chocolate syrup for the fruit spread. Beautiful natural color. Cook time is freeze time.
Provided by Lady of shallot
Categories Frozen Desserts
Time 5h
Yield 1 quart
Number Of Ingredients 13
Steps:
- Puree peaches and raspberries with nectar, lemon juice, and salt; set aside.
- Beat sugar and eggs till smooth; set aside.
- Simmer milk in medium saucepan.
- Slowly beat hot milk into egg mixture.
- Put this mixture back into saucepan over low heat stirring constantly until slightly thickened.
- Strain if any lumps.
- Coll slightly then mix in cream and puree.
- Chill, overnight if needed.
- Stir.
- Freeze in ice cream machine.
- Fold in peaches and berries.
- Swirl in fruit spread.
- DO NOT OVERMIX--should see streaks.
- Freeze in freezer until firm.
PEACH MELBA SAUTE AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Lightly crush gingersnap cookies and add to food processor. Crumb the cookies with pulse setting of the processor.
- Heat the butter to melt in a medium skillet over medium heat. Add the peaches to the skillet and season with salt, add lime juice and saute to soften the slices 6 to 7 minutes. Sprinkle in brown sugar and toss to coat. Season peaches with cinnamon and nutmeg. Spoon peaches into dessert cups and top with small scoops of ice cream, top with ginger crumbles.
PEACH MELBA ICE CREAM
I found this in my newspaper. It is originally from "The Perfect Scoop" by David Lebovitz. It is the ultimate taste of summer, melding peach ice cream with a fresh raspberry swirl.
Provided by Julie F
Categories Frozen Desserts
Time 2h3m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 10
Steps:
- First peel the peaches. Cut an X at the bottom then lower them into a pot of boiling water for about 20 seconds. Using a slotted spoon, transfer them to a collander and shock them with cold water. Let them cool and the skin will peel right off.
- Cut the peaches in half, remove the pits and cut them into chunks. Cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
- Remove from heat, stir in the sugar and then cool to room temperature. Remove about 1/4 of the peaches and cut them into slightly smaller chunks and reserve. Puree the rest of the peaches and their liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth. Add the reserved peaches back in and chill the mixture thoroughly, preferably overnight, in the refrigerator.
- Freeze in your ice cream maker according to directions.
- An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork until they're juice but with nice-sized chunks of raspberry remaining. Chill until ready to use.
- When you remove the peach ice cream from the ice cream machine, layer it in a container with spoonfuls of the chilled raspberry-swirl mixture. Freeze until ready to serve. It will get really hard after about 3 hours, so you may want to let it warm up a little for ease of scooping. Garnish with fresh raspberries.
Nutrition Facts : Calories 291.9, Fat 14.4, SaturatedFat 8.6, Cholesterol 48.2, Sodium 24.9, Carbohydrate 42.4, Fiber 3, Sugar 34.2, Protein 2.3
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- 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.
- 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.
- 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.
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