Peach Melba Ice Cream
Indulge in the luscious, homemade delight of Peach Melba Ice Cream—a harmonious blend of sun-ripened peaches and vibrant raspberry sauce that brings summer flavors to your freezer. This creamy, dreamy dessert is made with a rich base of heavy cream, whole milk, and vanilla extract, perfectly balanced by fresh peach puree for a fruity twist. The accompanying raspberry sauce, crafted from fresh berries and a touch of lemon juice, adds a tangy, jewel-toned drizzle that elevates every scoop. Easy to prepare with just 25 minutes of prep time, this frozen treat is churned to velvety perfection before being paired with its signature sauce. Perfect for dinner parties or a refreshing family dessert, dress up your Peach Melba Ice Cream with fresh fruit for an irresistible finishing touch.
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Recipe Information
Ingredients
- 4 whole Ripe peaches
- 1.5 cups Granulated sugar
- 2 tablespoons Lemon juice
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 cup Fresh raspberries
- 2 tablespoons Water
Instructions
Peel and pit the ripe peaches. Cut them into chunks and place them in a blender or food processor. Blend until smooth.
In a medium saucepan, combine the peach puree, 1/2 cup of granulated sugar, and 1 tablespoon of lemon juice. Heat the mixture over medium heat until the sugar dissolves, stirring occasionally. Let it cool completely and set aside.
In a mixing bowl, whisk together the heavy cream, whole milk, 1 cup of granulated sugar, and vanilla extract until the sugar is fully dissolved. Stir in the cooled peach puree.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.
While the ice cream is freezing, make the raspberry sauce. In a small saucepan, combine fresh raspberries, 1/4 cup of granulated sugar, 1 tablespoon of lemon juice, and 2 tablespoons of water. Cook over medium heat, breaking down the raspberries with a spoon, until the mixture thickens slightly — about 5-7 minutes. Strain the sauce through a fine mesh sieve to remove seeds and allow it to cool completely.
Once the ice cream is ready to serve, scoop it into bowls or cones. Drizzle the raspberry sauce generously over the top and garnish with fresh peach slices or raspberries, if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 62.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
