Peach Melba Ice Cream

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READY IN: 5hrs
YIELD: 1 quart
UNITS: US

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
  • Mix Ins
  • 1
    cup chopped peach
  • 12
    cup raspberry spreadable fruit (warmed or mixed with 2 tbsp water to thin)
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DIRECTIONS

  • 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.
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