Peach Melba Ice Cream

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“Nectar of the gods! I made this for an upcoming ice cream competition and it's going to clean house! Truly decadent, Raspberries, peaches and cream--be still my heart. If you want to be truly wicked add chocolate shavings and/or substitute chocolate syrup for the fruit spread. Beautiful natural color. Cook time is freeze time.”
1 quart

Ingredients Nutrition

  • 3 large sweet peaches, peeled and pitted (1 1/4 lb)
  • 14 peach nectar
  • 2 tablespoons lemon juice
  • 14 teaspoon salt
  • 34 cup sugar
  • 2 large eggs
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup whipping cream
  • 1 cup raspberries
  • Mix Ins
  • 1 cup chopped peach
  • 1 cup raspberries
  • 12 cup raspberry spreadable fruit (warmed or mixed with 2 tbsp water to thin)


  1. Puree peaches and raspberries with nectar, lemon juice, and salt; set aside.
  2. Beat sugar and eggs till smooth; set aside.
  3. Simmer milk in medium saucepan.
  4. Slowly beat hot milk into egg mixture.
  5. Put this mixture back into saucepan over low heat stirring constantly until slightly thickened.
  6. Strain if any lumps.
  7. Coll slightly then mix in cream and puree.
  8. Chill, overnight if needed.
  9. Stir.
  10. Freeze in ice cream machine.
  11. Fold in peaches and berries.
  12. Swirl in fruit spread.
  13. DO NOT OVERMIX--should see streaks.
  14. Freeze in freezer until firm.

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