I love peach melba; it sings of summertime. Raspberries and peaches are the proper companions, however the perfect factor about this recipe is that just some fast parts could make one thing so particular. The ice-cream must be frozen strong earlier than it’s blitzed, and chopping it into smaller chunks will assist preserve it frozen whereas doing so. Simply be sure you have sufficient house within the freezer to suit it in earlier than you begin ...
Peach melba ice-cream
Prep 25 min
Prepare dinner 25 min
Freeze 3 hr+
Serves 4
For the peach and almond ice-cream
330g entire milk
22g honey
5g superb salt
1 tsp almond extract (non-compulsory)
200g condensed milk
20g glucose syrup
330g double cream
200g tinned peach puree
For the garnish
4 ripe peaches
4 tbsp golden caster sugar
4 heaped tbsp good-quality shop-bought custard (non-compulsory)
2 tbsp toasted flaked almonds
For the raspberry sauce
350g raspberries
2 tbsp icing sugar
A squeeze of lemon
In a small pan, mix the milk, honey, salt, almond extract (if utilizing), condensed milk and glucose and progressively convey to a simmer over a low warmth. Flip off the warmth, then whisk within the double cream, so every little thing is nicely mixed. Pour right into a tray and put within the freezer uncovered for about three or 4 hours, or in a single day, till frozen strong.
As soon as frozen, reduce the ice-cream into 2cm squares and blitz these in batches in a meals processor till easy. Switch to a bowl and swirl by the peach puree, to create a ripple impact, then return to the freezer till wanted.
In the meantime, halve and stone the peaches, then toss within the sugar and go away to macerate for 10 minutes. Warmth the oven to 180C(160C fan)/350F/fuel 4. Put the peaches pores and skin aspect up in an ovenproof dish, add 200ml water and bake for about 25 minutes, till tender and simply pierced with a pointy knife. Take away and go away to chill barely, then rigorously peel off the skins, retaining the peach halves intact – if the pores and skin doesn’t come off simply, they may want extra time within the oven. Depart the peaches to chill of their pretty juices.
To make the sauce, blitz 250g raspberries with the icing sugar and lemon juice in a meals processor till pureed, then cross by a superb sieve to take away any seeds. Modify to style with extra sugar, if required, fold within the remaining raspberries and chill till wanted.
Whenever you’re able to serve, put a tablespoon of custard (if utilizing) within the centre of every plate, then prime with two peach halves, a beneficiant scoop of ice-cream, and the raspberry sauce. End with a couple of flaked almonds, and serve.
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