Ingrédients pour Peach Melba Ice Cream Pie
- Vanilla Wafer Cookies
- 6 tablespoons (3 ounces) melted unsalted butter
- Light Brown Sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Canned Peaches
- Vanilla Ice Cream
- Seedless Raspberry Jam
- Fresh Raspberry
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Comment préparer Peach Melba Ice Cream Pie
- Preheat oven to 325°F (160°C).
- Lightly butter a 9-inch pie pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- Toss with a fork until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pie pan.
- Bake for 10-12 minutes, or until the crust is set and lightly golden brown.
- Remove from oven and let cool completely on a wire rack.
- In a separate bowl, gently strain 2 cups of fresh or frozen peaches (thawed if frozen) to remove excess juice. Reserve the juice.
- Coarsely chop the strained peaches.
- In a large bowl, gently fold 2 cups of vanilla ice cream with the chopped peaches and ¼ cup of the reserved peach juice.
- Spoon the ice cream mixture into the cooled pie crust.
- Lightly cover with plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.
- Remove from the freezer 15 minutes before serving.
- Spoon 1/4 cup of melted apricot jam over the top.
- Arrange fresh raspberries in a decorative pattern over the jam.
- Return to the freezer for at least 30 minutes to allow the raspberries to set.
- To serve, remove from the freezer 15 minutes before slicing. Cut with a knife dipped in hot water for clean slices.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
89g
Fat
30g
Carbs
22g
