I know. We’re into the first week of September and I’m publishing a homemade ice cream recipe. But you’ve got to understand, whilst the leaves are turning brown and you’re ready to take you’re little one to school, I’m currently suffering through the hottest month of the year when my desk fan becomes next to useless no matter how high I turn it up. Homemade ice cream recipes to the rescue!
I first made this Homemade Peach Melba Ice Cream years ago – in fact it was one of the very first recipes I published on Pink Recipe Box. And like many of the first recipes I published, the post was written badly, the recipe could have been better and the photos were just plain terrible so I decided a do-over was in order!
If you’ve ever wondered how to make homemade ice cream, I bet it’s much easier than you imagine. Weather you’re using an ice cream maker (I love my Kenwood Ice Cream Machine) or make this homemade ice cream by hand without a machine, the recipe is super simple to follow and will always result in smooth and creamy ice cream with a delicious flavour.
This homemade peach melba ice cream is based on a simple vanilla bean ice cream recipe with chunks of juicy fresh peaches and a sweet raspberry coulis rippled throughout. It’s wonderfully delicious on its own, but if you really want to go all out, you could sandwich it in between two soft and chewy chocolate chip cookies to make a peach melba ice cream sandwich or even use it to top a fall-inspired crumble dessert – the combination of hot and cold is un-be-lieeeeev-able. Trust me. Actually, no – don’t trust me. Make this for yourself and find out first hand!
How do you eat your ice cream? Do you eat it on its own in a bowl or in a waffle cone? Or do you use it like a side dish to complement your “proper” dessert?
- 1 batch of simple vanilla bean ice cream
- 1 ripe peach
- 1 cup raspberries
- 2-4 tablespoons sugar
- 2 tablespoons water
Make up the simple vanilla bean ice cream according to the recipe.
When you get to step 8, slice the peach up into small bite-sized pieces and stir into the cooled ice cream custard.
Pour the peach ice cream custard into your ice cream machine and churn or place in the freezer for about 8 hours until fully frozen. Take the peach ice cream custard out of the freezer every hour to stir to ensure a delish texture.
Place the raspberries into a saucepan with 2 tablespoons of sugar and water and bring to a boil. Stir and reduce the heat down to low and simmer until the sugar has dissolved. Taste and add the final 2 tablespoons of sugar if you want it sweeter.
Push the raspberry coulis through a sieve and gently swirl it into the ice cream just before its set - don't just throw it into the ice cream maker or container and give it a good mix. If you do this you won't get the pretty swirly pattern and will just get bright pink ice cream instead.
Place the ice cream in the freezer for another 2 hours until fully set then serve.
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