Dessert: France – Pêche Melba (Peach Melba)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 6 hrs

Total 7 hrs

Ingredients

- Vanilla ice cream (custard base)
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 4 large egg yolks, approx. 2.5 oz (72 g) total
- 1 vanilla bean, split and scraped (or 1 tbsp (15 ml) vanilla extract)
- Poached peaches
- 4 ripe peaches, about 1.25 lb (570 g) total, halved and pitted
- 1 cup (240 ml) water
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- Raspberry coulis
- 12 oz (340 g) fresh or frozen raspberries
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) water (optional, to thin)
- Garnish
- 1/3 cup (35 g) sliced almonds, toasted

Instructions

1. Make the raspberry coulis: combine raspberries, 1/3 cup (67 g) sugar and 1 tbsp (15 ml) lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and the mixture is syrupy, about 5 minutes. Remove from heat and, if desired, add 1 tbsp (15 ml) water to loosen. Press through a fine-mesh sieve into a bowl to remove seeds, discard solids, cool, then chill in refrigerator.
2. Poach the peaches: in a shallow saucepan combine 1 cup (240 ml) water, 1/2 cup (100 g) sugar, 1 tbsp (15 ml) lemon juice and 1 tsp (5 ml) vanilla extract. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Add peach halves cut side down and poach until just tender when pierced with a paring knife, 3–5 minutes depending on ripeness. Remove peaches with a slotted spoon and set in a bowl; reserve poaching liquid. Peaches may be served warm or cooled to room temperature—cover and chill if making ahead.
3. Prepare the custard base for the vanilla ice cream: in a medium saucepan, combine milk, 1 cup (240 ml) of the heavy cream and the vanilla bean seeds and pod (or vanilla extract). Heat until it just begins to steam and small bubbles form at the edge (scalding), about 175°F (80°C); do not boil. Meanwhile, whisk the egg yolks with 3/4 cup (150 g) sugar in a heatproof bowl until pale and slightly thickened.
4. Temper and cook the custard: slowly whisk about 1/3 of the hot milk mixture into the yolks to temper, then pour the yolk mixture back into the saucepan with the remaining milk mixture. Cook over low–medium heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of a spoon and reaches 170–175°F (77–80°C), about 5–8 minutes. Do not boil.
5. Finish the ice cream base: strain the custard through a fine sieve into a clean bowl to remove the vanilla pod and any coagulated bits. Stir in the remaining 1 cup (240 ml) heavy cream. Cool to room temperature, then cover and chill thoroughly in the refrigerator (at least 4 hours or overnight).
6. Churn and freeze the ice cream: churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches soft‑serve consistency (about 20–30 minutes). Transfer to a freezer‑safe container and freeze until firm, at least 4 hours. (If you do not have an ice cream maker, freeze the base in a shallow pan, stirring vigorously every 30 minutes until smooth and frozen.)
7. Toast the almonds: in a small dry skillet over medium heat, toast the sliced almonds, stirring frequently, until golden and fragrant, 2–4 minutes. Remove from heat and cool.
8. Assemble Peach Melba: place one poached peach half (warm or cooled) in a shallow dessert bowl. Add a generous scoop of vanilla ice cream beside or on top of the peach. Spoon 2–3 tbsp (30–45 ml) raspberry coulis over the peach and ice cream. Sprinkle with toasted almonds. Repeat to make 4 servings.
9. Serve immediately so the contrast of warm peaches and cold ice cream is preserved; pass extra raspberry coulis at the table.