Ingredients for Peach Melba Ice Cream
- 2.5 cups fresh peaches
- 1/4 cup peach nectar
- 1 tablespoon lemon juice
- a pinch of salt
- 1 cup granulated sugar
- 4 large eggs
- Flour
- 1 cup whole milk
- 3 cups heavy cream
- 1.25 cups fresh raspberries
- Peach
- Raspberry Spreadable Fruit
- chocolate syrup (optional)
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How to Make Peach Melba Ice Cream
- Puree 2 cups peeled and chopped fresh peaches and 1 cup fresh raspberries with 1/4 cup peach nectar, 1 tablespoon lemon juice, and a pinch of salt.
- Set aside the peach and raspberry puree.
- In a separate bowl, beat 1 cup granulated sugar and 4 large eggs until light and fluffy.
- Set aside the egg mixture.
- In a medium saucepan, heat 2 cups heavy cream and 1 cup whole milk over medium heat until simmering.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened (about 5-7 minutes).
- Strain the custard through a fine-mesh sieve to remove any lumps.
- Cool the custard slightly, then gently stir in 1 cup heavy cream and the peach-raspberry puree.
- Chill the mixture thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
- Stir the chilled mixture.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Gently fold in 1/2 cup chopped fresh peaches and 1/4 cup fresh raspberries.
- Swirl in 1/4 cup raspberry fruit spread (or chocolate syrup, if desired).
- Do not overmix; you should see streaks of fruit and swirl.
- Transfer the ice cream to an airtight container and freeze until firm (at least 2-4 hours).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
865g
Fat
318g
Carbs
91g
