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:

Quickview
665k Calories
7g Protein
47g Total Fat
51g Carbs
8% Health Score
Limit These
Calories
665k
33%

Fat
47g
72%

  Saturated Fat
28g
179%

Carbohydrates
51g
17%

  Sugar
41g
46%

Cholesterol
169mg
56%

Sodium
74mg
3%

Alcohol
2g
16%

Get Enough Of These
Protein
7g
14%

Vitamin A
2621IU
52%

Vitamin C
32mg
39%

Fiber
7g
30%

Manganese
0.57mg
28%

Vitamin E
3mg
23%

Potassium
724mg
21%

Vitamin B2
0.34mg
20%

Phosphorus
190mg
19%

Calcium
178mg
18%

Vitamin K
14µg
14%

Magnesium
50mg
13%

Copper
0.24mg
12%

Vitamin B3
2mg
12%

Vitamin B5
1mg
11%

Vitamin D
1µg
11%

Vitamin B1
0.13mg
9%

Vitamin B12
0.49µg
8%

Zinc
1mg
8%

Folate
29µg
7%

Vitamin B6
0.15mg
7%

Iron
1mg
6%

Selenium
3µg
5%

covered percent of daily need
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Food Trivia

The fear of cooking is known as Mageirocophobia and is a recognised phobia.

Food Joke

Little Johnny came home from school and heard the word "b*tch." He asks his mom what the word meant and she responds, "It means priest." The next day little Johnny comes home and hears the word "sh*t" and asks his dad what it means. His dad answers, "It means food on the table." At school, he hears the word "f*cking" and asks his mom what it means. She responds, "It means getting ready." The next day a priest came over for dinner and little Johnny opened the door and says, "Hey son of a b*tch. There's sh*t on the table and my parents are upstairs f*cking!"

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