Peach Melba Ice Cream
Peach Melba Ice Cream offers a creamy, fruity treat combining peaches and raspberries with vanilla, perfect for summer gatherings or as a refreshing dessert.
Ingredients
Instructions
- Combine sugar and gelatin in a saucepan.
- Add eggs and milk; cook, stirring until mixture thickens slightly.
- Cool to room temperature.
- Stir in cream, vanilla, and salt.
- Pour the mixture into an ice cream freezer and freeze according to manufacturer's directions until nearly firm.
- Add thawed and drained raspberries and peaches to the ice cream.
- Continue freezing until firm, then let ripen before serving.
Tips & Substitutions
To enhance the flavor of your Peach Melba Ice Cream, consider adding a splash of almond extract alongside the vanilla. If you want a lighter version, substitute half of the whipping cream with a mixture of Greek yogurt and milk. Ensure the gelatin is fully dissolved to avoid any graininess in the final texture. For a twist, try blending in some crushed Candy Bar Cookies for added crunch.
Serving Suggestions
Serve the Peach Melba Ice Cream in chilled bowls or on freshly baked Angel Wings (Chrusty) for a delightful contrast of textures. It pairs beautifully with a drizzle of chocolate or raspberry sauce. Consider adding a sprinkle of crushed nuts or fresh mint leaves on top for extra visual appeal. This ice cream also complements a summer fruit salad for a refreshing dessert.
Storage & Reheating
Store any leftover Peach Melba Ice Cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. When ready to serve, allow it to sit at room temperature for about 10 minutes to soften slightly for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Melba Ice Cream contains roughly 588 calories, with 7g protein, 81g carbohydrates, and 14g fat. It is a good source of vitamin C (19% of the Daily Value), calcium (17% of the Daily Value), and vitamin A (17% of the Daily Value). Note that it is relatively high in sodium, at 819mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of frozen?
Yes, you can use fresh peaches if they are in season. Make sure to peel and cut them into bite-sized pieces before adding them to the ice cream. Fresh peaches will bring a vibrant flavor, but be sure to adjust the sweetness if they are less ripe.
What can I substitute for gelatin if I want a vegetarian version?
To make a vegetarian version of this recipe, you can substitute gelatin with agar-agar. Use about 1 tablespoon of agar-agar powder for every 2 envelopes of gelatin. Dissolve it in the milk over heat, similar to how you would with gelatin, and follow the rest of the recipe as directed.
How do I make this recipe dairy-free?
To make a dairy-free Peach Melba Ice Cream, substitute regular milk and whipping cream with coconut milk or almond milk, and use a dairy-free cream alternative. This will still yield a creamy texture while keeping the ice cream deliciously fruity and refreshing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).