Peach Melba Ice Cream

Name: Peach Melba Ice Cream
Prep time: 2 h
Cook time: 3 min
Total time: 2 h 3 min
Yield: 1 quart, 8 serving(s)
Ingredients: 604.63 g peaches (about 4 large peaches); 118.29 ml water; 177.44 ml sugar; 118.29 ml sour cream; 236.59 ml heavy cream; 2.46 ml vanilla extract; 0.19 ml fresh lemon juice; 354.88 ml raspberries (plus more for garnish); 44.37 ml sugar; 14.79 ml vodka

Submitted by Julie F

"I found this in my newspaper. It is originally from "The Perfect Scoop" by David Lebovitz. It is the ultimate taste of summer, melding peach ice cream with a fresh raspberry swirl."

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Ready In:: 2hrs 3mins
Ingredients:: 10
Yields:: 1 quart
Serves:: 8

ingredients

604.63 g peaches (about 4 large peaches)
118.29 ml water
177.44 ml sugar
118.29 ml sour cream
236.59 ml heavy cream
2.46 ml vanilla extract
0.19 ml fresh lemon juice
354.88 ml raspberries (plus more for garnish)
44.37 ml sugar
14.79 ml vodka

directions

First peel the peaches. Cut an X at the bottom then lower them into a pot of boiling water for about 20 seconds. Using a slotted spoon, transfer them to a collander and shock them with cold water. Let them cool and the skin will peel right off.
Cut the peaches in half, remove the pits and cut them into chunks. Cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from heat, stir in the sugar and then cool to room temperature. Remove about 1/4 of the peaches and cut them into slightly smaller chunks and reserve. Puree the rest of the peaches and their liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth. Add the reserved peaches back in and chill the mixture thoroughly, preferably overnight, in the refrigerator.
Freeze in your ice cream maker according to directions.
An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork until they're juice but with nice-sized chunks of raspberry remaining. Chill until ready to use.
When you remove the peach ice cream from the ice cream machine, layer it in a container with spoonfuls of the chilled raspberry-swirl mixture. Freeze until ready to serve. It will get really hard after about 3 hours, so you may want to let it warm up a little for ease of scooping. Garnish with fresh raspberries.

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RECIPE SUBMITTED BY

Julie F

I love to cook, but with two daughters with busy schedules, I'm looking for quick and easy recipes that don't taste quick and easy. My husband is in the Army, so our travels have taken us around Europe and to Australia, as well as to many places here in the U.S. My cooking tastes reflects the foods we've enjoyed in the places we've lived. <img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/BellywarmersSTKR.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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