Ravneet Gill’s recipe for peach melba ice-cream | Food


I love peach melba; it sings of summertime. Raspberries and peaches are the perfect partners, but the best thing about this recipe is that just a few quick elements can make something so special. The ice-cream needs to be frozen solid before it’s blitzed, and cutting it into smaller chunks will help keep it frozen while doing so. Just make sure you have enough space in the freezer to fit it in before you start …

Peach melba ice-cream

Prep 25 min
Cook 25 min
Freeze 3 hr+
Serves 4

For the peach and almond ice-cream
330g whole milk
22g honey
5g fine salt
1 tsp almond
extract (optional)
200g condensed milk
2
0g glucose syrup
330g double cream
200g tinned peach puree

For the garnish
4 ripe peaches
4 tbsp golden caster sugar

4 heaped tbsp
good-quality shop-bought custard (optional)
2 tbsp toasted flaked almonds

For the raspberry sauce
350g raspberries
2 tbsp icing sugar
A squeeze of lemon

In a small pan, combine the milk, honey, salt, almond extract (if using), condensed milk and glucose and gradually bring to a simmer over a low heat. Turn off the heat, then whisk in the double cream, so everything is well combined. Pour into a tray and put in the freezer uncovered for about three or four hours, or overnight, until frozen solid.

Once frozen, cut the ice-cream into 2cm squares and blitz these in batches in a food processor until smooth. Transfer to a bowl and swirl through the peach puree, to create a ripple effect, then return to the freezer until needed.

Meanwhile, halve and stone the peaches, then toss in the sugar and leave to macerate for 10 minutes. Heat the oven to 180C(160C fan)/350F/gas 4. Put the peaches skin side up in an ovenproof dish, add 200ml water and bake for about 25 minutes, until tender and easily pierced with a sharp knife. Remove and leave to cool slightly, then carefully peel off the skins, keeping the peach halves intact – if the skin doesn’t come off easily, they will need more time in the oven. Leave the peaches to cool in their lovely juices.

To make the sauce, blitz 250g raspberries with the icing sugar and lemon juice in a food processor until pureed, then pass through a fine sieve to remove any seeds. Adjust to taste with more sugar, if required, fold in the remaining raspberries and chill until needed.

When you’re ready to serve, put a tablespoon of custard (if using) in the centre of each plate, then top with two peach halves, a generous scoop of ice-cream, and the raspberry sauce. Finish with a few flaked almonds, and serve.

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