Best Peach Melba Ice Cream Recipes

PEACH MELBA ICE CREAM PIE

Steps:

• Combine the coconut, pecans and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 12 minutes or until crust begins to brown around edges. Cool completely. , Spoon frozen yogurt into crust; smooth the top. Spread ice cream over yogurt. Cover and freeze for 2 hours or until firm. , In a small saucepan, combine cornstarch and sugar; drain raspberry juice into pan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; add raspberries. Cover and chill. , Remove from freezer 10 minutes before serving. Arrange peaches on top of pie; drizzle with a little of the sauce. Pass the remaining sauce.

PEACH MELBA ICE CREAM PIE

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.

PEACH MELBA ICE CREAM

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.

PEACH MELBA ICE CREAM PIE

Steps:

• 1. In medium saucepan cook and stir raspberries and jelly over low heat until combined. Stir togther water and cornstarch. Stir into mixture in saucepan. Cook and stir until mixture thickens and boils. Cook and stir for 1 minute more. Strain, if desired. Refrigerate at least 1 hour or until cooled.2. Spoon half of ice cream into crust. Spread half of raspberry mixture over ice cream in crust. Freeze at least 2 hours or until firm. Layer remaining ice cream on top. Freeze at least 2 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Serve topped with peach slices and remaining raspberry mixture. Store pie in freezer and raspberry mixture in refrigerator.

PEACH MELBA SAUTE AND ICE CREAM

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.