Peach Melba Raspberry Ice Cream (Printable Version)
# What You'll Need:
→ For the poached peaches
01 -
4 ripe peaches
02 -
1 litre water
03 -
200 g granulated sugar
04 -
1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
→ For the raspberry sauce
05 -
250 g fresh or frozen raspberries
06 -
50 g powdered sugar, plus more to taste
07 -
1 tablespoon fresh lemon juice
→ To serve
08 -
500 ml vanilla ice cream
09 -
Fresh mint leaves, for garnish (optional)
# Step-by-Step Directions:
01 -
Fill a large bowl with ice water and set aside.
02 -
Bring a large pot of water to a boil. Cut a shallow 'X' in the base of each peach. Submerge the peaches in the boiling water for 30 seconds, then transfer immediately to the ice water to stop the cooking.
03 -
Once cool, remove the peaches from the ice bath and gently peel off the skins. Slice each peach in half and remove the pits.
04 -
In a medium saucepan, combine 1 litre water, granulated sugar, and the split vanilla bean or vanilla extract. Heat to a simmer, stirring until the sugar is dissolved. Add the peeled peach halves and poach gently for 5–7 minutes until just tender but not falling apart. Remove the peaches with a slotted spoon and let cool. Reserve the poaching liquid.
05 -
In a blender or food processor, blend the raspberries, powdered sugar, and lemon juice until smooth. Pass the mixture through a fine-mesh sieve to remove seeds. Taste and add more powdered sugar if desired.
06 -
Arrange two peach halves in each serving dish. Add a scoop of vanilla ice cream beside the peaches. Spoon some raspberry sauce generously over the fruit and ice cream.
07 -
If desired, garnish with fresh mint leaves and serve immediately.
# Helpful Notes:
01 -
For best results, use perfectly ripe peaches and quality vanilla ice cream.