Ravneet Gill's Peach Melba Ice Cream Recipe | The perfect place
I love peach melba; it sings in the summer. Raspberries and peaches are the perfect partners, but the best thing about this recipe is that a few quick elements can make something so special. Ice cream should be well frozen before crushing, and cutting it into small pieces will help keep it frozen while doing so. Just make sure you have enough space in the freezer to install it before you start...
Peach melba ice creamPreparation 25 minCooking 25 minFreezing 3 h+To Serves 4< /p>
For the peach and almond ice cream330g whole milk22g honey5g fine salt1 tsp almond extract (optional)200g condensed milk20g glucose syrup330g cream fresh200g canned peach puree
For garnish4 very ripe peaches4 tbsp golden caster sugar4 heaped tbsp good quality custard (optional)2 tbsp toasted slivered almond soup
For the raspberry sauce350g raspberries2 tablespoons icing sugarA squeeze of lemon
In a small saucepan, combine the milk, honey, salt, almond extract (if using), condensed milk and glucose and gradually bring to a simmer over low heat. Turn off the heat, then stir in the double cream, so that everything is well mixed. Pour into a tray and freeze uncovered for about three or four hours, or overnight, until solid.
Once frozen, cut ice cream into 2cm squares and process in batches in a food processor until smooth. Transfer to a bowl and stir in the peach puree to create a ripple effect, then return to the freezer until needed.
Meanwhile, cut the peaches in half and pit them, then mix them with the sugar and leave to macerate for 10 minutes. Heat the oven to 180°C (160°C fan)/350°F/gas 4. Put the peaches skin side up in a baking dish, add 200ml of water and cook for about 25 minutes, until tender and easily pierced with a sharp knife. Remove and let cool slightly, then carefully remove the skins, keeping the peach halves intact - if the skin doesn't come off easily, they will need more time in the oven. Leave the peaches to cool in their beautiful juice.
To make the sauce, mix 250g of raspberries with the icing sugar and lemon juice in a food processor until soft. 'they are pureed, then pass through a fine sieve to remove the seeds. Adjust to taste with more sugar, if needed, stir in remaining raspberries and refrigerate until needed.
When ready to serve, put a tablespoon pastry cream (if using) in the center of each plate, then top with two peach halves, a generous scoop of ice cream and raspberry sauce. Finish with a few slivered almonds and serve.
I love peach melba; it sings in the summer. Raspberries and peaches are the perfect partners, but the best thing about this recipe is that a few quick elements can make something so special. Ice cream should be well frozen before crushing, and cutting it into small pieces will help keep it frozen while doing so. Just make sure you have enough space in the freezer to install it before you start...
Peach melba ice creamPreparation 25 minCooking 25 minFreezing 3 h+To Serves 4< /p>
For the peach and almond ice cream330g whole milk22g honey5g fine salt1 tsp almond extract (optional)200g condensed milk20g glucose syrup330g cream fresh200g canned peach puree
For garnish4 very ripe peaches4 tbsp golden caster sugar4 heaped tbsp good quality custard (optional)2 tbsp toasted slivered almond soup
For the raspberry sauce350g raspberries2 tablespoons icing sugarA squeeze of lemon
In a small saucepan, combine the milk, honey, salt, almond extract (if using), condensed milk and glucose and gradually bring to a simmer over low heat. Turn off the heat, then stir in the double cream, so that everything is well mixed. Pour into a tray and freeze uncovered for about three or four hours, or overnight, until solid.
Once frozen, cut ice cream into 2cm squares and process in batches in a food processor until smooth. Transfer to a bowl and stir in the peach puree to create a ripple effect, then return to the freezer until needed.
Meanwhile, cut the peaches in half and pit them, then mix them with the sugar and leave to macerate for 10 minutes. Heat the oven to 180°C (160°C fan)/350°F/gas 4. Put the peaches skin side up in a baking dish, add 200ml of water and cook for about 25 minutes, until tender and easily pierced with a sharp knife. Remove and let cool slightly, then carefully remove the skins, keeping the peach halves intact - if the skin doesn't come off easily, they will need more time in the oven. Leave the peaches to cool in their beautiful juice.
To make the sauce, mix 250g of raspberries with the icing sugar and lemon juice in a food processor until soft. 'they are pureed, then pass through a fine sieve to remove the seeds. Adjust to taste with more sugar, if needed, stir in remaining raspberries and refrigerate until needed.
When ready to serve, put a tablespoon pastry cream (if using) in the center of each plate, then top with two peach halves, a generous scoop of ice cream and raspberry sauce. Finish with a few slivered almonds and serve.
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