Description
Ice cream, peaches and raspberry sauce combine in a scoopable version of the classic Escoffier-inspired dessert.
Scale
Ingredients
Peach Ice Cream
- 3 cups diced, peeled peaches, (about 4 large or 1 1/4 to 1 1/2 pounds)
- 1/4 cup water
- 3 tablespoons peach juice or nectar (or more water)
- 1 tablespoon peach schnapps (or peach juice)
- 2/3 cup sugar
- 1 cup heavy cream (35%)
- 1/2 cup full-fat sour cream
- 1/2 teaspoon vanilla
- 1/4 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
Instructions
- 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.
- 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.
- 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.
- Churn the ice cream: Churn in an ice cream maker according to manufacturer’s instructions.
- Add the swirl: Transfer the ice cream to a freezer container, layering it with spoonfuls of the raspberry sauce.
Notes
This ice cream recipe was inspired by The Perfect Scoop by David Lebovitz (Ten Speed Press ©2007).