Peach Melba Ice Cream

Peach Melba Ice Cream melting -

05 Sep Peach Melba Ice Cream

Peach Melba Ice Cream —

The other day I admitted I had a great big culinary knowledge gap. Oh, I was willing to share my apricot ignorance, but I was a bit smug about peaches. I considered myself a veritable Ms Know-It-All when it came to my favourite stone fruit. I know how to buy them, store them, freeze them. I can turn ugly bruised peaches into beautiful leather, and perfect, unblemished ones into tiny cooking vessels eager for chopped nuts.

But I was wrong about  peach Melba. I thought it was simply a generic term for the peach-raspberry combination. Nope. According to The New Food Lover’s Companion, peach Melba is much more. It’s actually a very specific dessert involving peach halves, poached in a syrup, placed hollow side down on a scoop of vanilla ice cream and topped with Melba sauce, which is made from strained raspberries and red currant jelly. Half right. I’m now just Ms Know-Just-Enough-to-Get-Yourself-Into-Trouble.

If you really want to delve into things, peach Melba was created by the famous French chef Auguste Escoffier for Australian opera singer Dame Nellie Melba. She must have had impressive pipes as he also created Melba toast for her when she fell ill.

Since no one is inventing dishes for me, not even variations on dried toast, I decided to make something special for myself.

Peach Melba Ice Cream melting in the hot weather —

This Peach Melba Ice Cream takes all the good things in the original dessert — ice cream, peaches and raspberry sauce — and churns them into one scoopable treat. Call me Ms-Know-How-to-Cut-Corners. Now that’s something to sing about.

Peach Melba Ice Cream freshly churned and ready to scoop—

What’s your favourite way to enjoy peaches? If you have a recipe, it’s okay leave a link in the comment section.

Peach Melba Ice Cream
Recipe type: Ice Cream and Frozen Treats
Cuisine: Canadian
Prep / inactive time: 
Cook / active time: 
Total time: 
Serves: About 1 quart
Ice cream, peaches and raspberry sauce combine in a scoopable version of the classic Escoffier-inspired dessert.
Peach Ice Cream
  • 3 cups diced, peeled peaches, (about 4 large or 1¼ to 1½ pounds)
  • ¼ cup water
  • 3 tablespoons peach juice or nectar (or more water)
  • 1 tablespoon peach schnapps (or peach juice)
  • ⅔ cup sugar
  • 1 cup heavy cream (35%)
  • ½ cup full-fat sour cream
  • ½ teaspoon vanilla
  • ¼ teaspoon lemon juice
Raspberry Swirl
  • 1 cup raspberries, fresh or frozen and thawed
  • 2 tablespoons sugar
  • 1 tablespoon raspberry liqueur such as frambois or raspberry vodka
  1. Cook the peaches: Place the peaches, water, juice and schnapps, if using, in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times. If you want pieces of peach in your ice cream, remove half the peaches with a slotted spoon and set aside. Transfer the remaining peaches and their liquid to a glass or stainless steel bowl and stir in the sugar. Let the peach mixture cool, uncovered, to room temperature.
  2. Make the raspberry swirl: While the peaches cool, mash the raspberries, sugar and liqueur together, leaving a few larger pieces. Cover and refrigerate until the ice cream is churned.
  3. Make the peach mixture: Add the cream, sour cream, vanilla and lemon juice to the cooled sugared peaches. In a food processor or blender, purée until smooth. If you reserved peach pieces, stir them into the mixture. Cover and refrigerate until cold. Between 15 and 20 minutes before you are ready to churn the ice cream, pop the mixture into the freezer to make it extra cold.
  4. Churn the ice cream: Churn in an ice cream maker according to manufacturer's instructions.
  5. Add the swirl: Transfer the ice cream to a freezer container, layering it with spoonfuls of the raspberry sauce.
This ice cream recipe was inspired by The Perfect Scoop by David Lebovitz (Ten Speed Press ©2007).


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  • Emily @ Life on Food
    Posted at 10:59h, 06 September Reply

    I didn’t know all of that about peach melba. how cool would it be for a famous French chef to create not one but two dishes named after you. This ice cream looks super tasty.

  • Musing Mar
    Posted at 15:51h, 06 September Reply

    My mouth was actually watering as I looked at the pictures. Is there any higher praise than than for a post? I definitely need to get some of this going in my ice cream maker!

  • patty twiss
    Posted at 09:07h, 08 August Reply

    I have two batches of peach ice cream in the fridge waiting to be churned. I think I will pick up some raspberries and add them to one batch. sounds yummy!

    • Charmian Christie
      Posted at 09:26h, 08 August Reply

      I adore peach on its own. I adore peach with raspberry. I just plain old adore peach! I think your solution is the best of both worlds. I’d love to hear if you prefer one over the other. Happy ice cream eating!

  • Shweta
    Posted at 15:55h, 18 August Reply

    I tried it and now hooked to it . This is by far the most appealing and simple recipe and my new go to recipe for a peach based dessert.

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