Sunday, July 14, 2013

Peach Melba icecream with fresh raspberries and raspberry Sauce


Sorry I have been in hiatus for so long, there's always something going on with life, so I am not gonna give any excuses.  But I do have a wonderful recipe below for you to enjoy during the summer.

Who came up with the idea of combining peach and raspberries?  Whoever it was it's "PURE GENIUS", thats what I would say.


I recently treated myself to  a Cuisinart icecream maker so I can spend my summers with my naughty niece making these delicious homemade icecreams and sorbets.  I must confess, I do sometimes use her as an excuse to splurge on things.

The first recipe that I made was straight off the book, it was the strawberry sorbet, it came out ok I would say (too sweet I thought) and it tasted like candy!!



So second time on this thing and I was a little adventurous and decided to try making this Peach melba icecream. It did come out almost as good as I wanted it to, but for the next time I will definitely make a lot of changes.  (I have incorporated that into this recipe)


Here is the basic recipe for this (I modified another recipe I had found online for peach icecream and had to make it for a dinner party so had to take the quick and easy way)

Quick and easy way:

This dish makes about 1.5 quarts of icecream 


Time to prep: 15 mins
Time to cook: 30 mins to an hour plus the freezing time.

For this you will need the following


Ingredients:
 


2 --29 oz cans of peaches in syrup
1/2 cup of sugar
8 oz heavy whipping cream
1 small box of  fresh raspberries
Raspberry syrup (its available in stores)
Crushed salted almonds as needed


 Preparation:

1.Put the freezer bowl from the icecream maker in the freeze atleast a day before. (10-15 hours is very good time)
2.Grind the peaches to a smooth puree in a blender.
3.Nicely whip the whipping cream.
4.Add the sugar and the peach puree and fold them altogether.
5.Add this mixture** into the freezer bowl and turn on the ice cream maker.  It roughly took me about 45 minutes to get this nice and churned in a good consistency.
6.Freeze it for a little while.
7.Serve it with one scoop of icecream, garnish with fresh raspberries, then drizzle in some syrup, then one more scoop of icecream and another round of fresh raspberries, syrup.  Add some crushed salted almonds to this along with a cherry on top!

Ah! the drive to Philly to eat this icecream every summer. Believe me I drive down there atleast twice to eat it over the summer.  The things I would do for icecream!! :)
 Now I can make this right at home and eat it.



Curry-n-spice-tips:

1.I do wrap the freezer bowl in a plastic bag before I put it in the freezer to prevent freezer burn.
2. I froze the freezer bowl for about 2 days or so just to make sure the icecream would turn out right.(didnt want to take any chances).
3.Used my Kitchen Aid stand mixer to whip the cream and then folded in the puree and sugar into it.
4. The hard way would be get fresh peaches and then peel and puree them, they need to be as much as how much would be in the cans for measurement.(I would say six ripe peaches should about do it)

 Notes:

 **You can drizzle in some raspeberry syrup into the icecream before you turn on the icecream maker.