Peach Melba Recipe

Peach Melba Recipe

• 2 cups whole milk
• 4 teaspoons cornstarch
• 3 tablespoons cream cheese, softened
• 1 1/4 cups heavy cream
• 2/3 cup sugar
• 1 1/2 tablespoons light corn syrup
• 2 teaspoons vanilla paste
• 1/8 teaspoon kosher salt

• 4 cups filtered water
• 1 1/2 cups sugar
• 1/4 cup raw honey
• 1/4 cup lemon juice
• 1 teaspoon vanilla paste
• 2 pounds ripe peaches (about 6)

• raspberry puree, thawed

• 1 cup heavy whipping cream
• 2 teaspoons unflavored instant gelatin
• 4 tablespoons confectioner’s sugar
• 1 teaspoon vanilla extract

• slivered almonds
• fresh raspberries

1. Begin by filling a large bowl with ice water.
2. In a small ramekin, combine 2 tablespoons of milk with the cornstarch and stir to combine.
3. In a large bowl, whisk the room-temperature cream cheese until smooth and set aside.
4. Combine the remaining milk with the heavy cream, sugar, and corn syrup in a heavy-bottomed saucepan.
5. Bring the milk and cream mixture to a boil, then turn the heat down to medium and cook for an additional four minutes, stirring continually until the sugar is dissolved.
6. Remove the pan from the heat and gradually whisk in the cornstarch slurry. Return your pot to the stove and bring the mixture back to a boil, cooking until the mixture has slightly thickened.
7. Whisk the hot milk into the cream cheese until smooth.
8. Stir in the salt and vanilla paste, and set the ice cream into the ice bath.
9. Stir occasionally until cold; this takes about 20 minutes.
10. Strain the ice cream base into a prepared ice cream maker and freeze according to your machine’s instructions.
11. Transfer the finished ice cream into a container, cover, and freeze until firm and scoopable, about 4 hours.

1. In a large, wide-bottomed saucepan, combine the water, sugar, honey, lemon juice, and vanilla paste. Bring the mixture to a boil over high heat. Meanwhile, set up an ice bath in a large bowl and set aside.
2. Wash peaches carefully, then using a paring knife, score a small x at the base of each fruit and set aside.
3. Once the syrup is boiling, gently lower each peach into the liquid. Once all the fruit is in the pan, lower the heat to a simmer and poach until the flesh is tender and easily pierced when pressed with the tip of a knife.
4. To cook evenly, be sure to turn the fruit halfway through the cooking period. We turned them after three minutes for a total of six minutes in the pan.
5. Using a slotted spoon, transfer the peaches to the ice bath and allow them to rest for about five minutes until they’re thoroughly cooled.
6. Working one peach at a time, carefully peel back and remove the now loosened skin. Slice each one in half and remove the pit and stem.
7. Place the prepared fruit into a large container and pour the poaching liquid over them; cover and place in the refrigerator until ready to use.
8. The peaches can be prepared up to three days in advance and kept in an airtight container. And when you're finished with the peaches, the poaching liquid can be used in cocktails, mocktails, etc.

1. Pour the cold cream into a large bowl. Add confectioner’s sugar and vanilla and whisk until everything is combined.
2. Add in the unflavored gelatine and whisk until the cream is well whipped and holds a peak when the whisk is lifted out.

1. When ready to serve, remove the peaches from the refrigerator and cube. Add half a peach’s worth of the cubed fruit into the bottom of a bowl and top with a couple scoops of the vanilla ice cream.
2. Drizzle the thawed raspberry puree over the ice cream, and, if using, add a few fresh raspberries.
3. In a piping bag fitted with a large star tip, top your dessert with a generous swirl of whipped cream and finish with yet more raspberry sauce and slivered almonds. Serve immediately.