Easy Peach Ice-Cream served Melba Style
Indulge in the summery elegance of peach ice-cream served Melba style, a dessert that evokes lazy afternoons in a sun-dappled garden. Ripe peaches blend into a velvety base, their juicy sweetness mingling with the richness of cream for a treat thats refreshingly light yet decadently smooth. Accompanied by tart raspberries, it captures the classic Peach Melba charm, making every spoonful feel like a luxurious escape. Who knew simplicity could taste this sophisticated?
This frozen delight promises a burst of orchard-fresh flavours, where the subtle vanilla undertone enhances the peaches natural perfume. The texture is creamy and scoopable, perfect for sharing on warm evenings or as a solo indulgence. Whether drizzled with raspberry coulis or nestled into poached peach halves, it delivers pure joy with its harmonious balance of sweet and tangy notes.
Ingredients
Peach Ice-Cream
- 500g ripe peaches
- 400ml double cream
- 1/2 tsp vanilla essence
- 100g caster sugar
To Serve
- raspberry coulis (see recipe)
- 150g fresh raspberries
- icing sugar (optional)
Method
- Peaches: Peel the peaches, remove the stone and puree with half of the sugar in a food processor or mash well with the back of a fork and mix in half of the castor sugar. Place in the refrigerator.
- Cream: Whisk the cream with the remaining sugar and vanilla essence, until it is semi whipped (thick but not firm).
- Ice-Cream: Place the cream mixture in the ice-cream machine and process according to instructions. When the mixture is half frozen add the pureed peach mixture and process until frozen. Place the mixture into a well sealed freezer proof container and store in the freezer until ready to serve.
- To Serve: Remove the ice-cream from the freezer 15-20 minutes before serving. Place a large scoop of ice-cream in the centre of each plate. Pour the raspberry coulis generously around the ice-cream and scatter over the raspberries. Dust generously with icing sugar (optional). Serve.
Recipe
