Peach Melba Ice Cream Recipes

Steps:

• Lightly crush gingersnap cookies and add to food processor. Crumb the cookies with pulse setting of the processor.
• Heat the butter to melt in a medium skillet over medium heat. Add the peaches to the skillet and season with salt, add lime juice and saute to soften the slices 6 to 7 minutes. Sprinkle in brown sugar and toss to coat. Season peaches with cinnamon and nutmeg. Spoon peaches into dessert cups and top with small scoops of ice cream, top with ginger crumbles.

Steps:

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

Steps:

• Heat oven to 325. Lightly butter a 9-inch pie pan. Put cookie crumbs, butter, sugar, cinnamon and nutmeg in medium bwl. Toss with fork to moisten. Press into pie pan. Bake just until crust is set and golden, about 10 minutes. Remove. Cool on wire rack.
• Strain peaches over bowl. Reserve juice. Coarsely chop peaches.
• Put ice cream in large bowl. Using wooden spoon, mix in drained peaches and 1/4 cup of the reserved juice.
• Spoon into pie shell. Lightly cover with plastic wrap. Freeeze until firm.
• Remove from freezer. Spoon melted jam over top. Arrange raspberries in concentric circles in decorative pattenr to cover top. Return to freezer. Freeze until firm, several hour, or up to one week.
• To serve, remover from freezer 15 minutes before slicing. Cut with knife that has been dipped in hot water.

Steps:

• 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.

Steps:

• In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.