Peach melba ice cream pie

Peach melba ice cream pie

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

Peach Melba is one of those Aussie classics that will just never get old. It is the absolute taste of summer with amazing peaches, tangy raspberries and a really simple vanilla ice cream. This recipe is so easy, but it still looks impressive. While I’ve served it with beautiful fresh peaches, the granita is actually made with tinned ones. I secretly like tinned peaches and they were a staple growing up in our house when the fruit trees weren’t in season. If we got a bowl of peaches and ice cream for dessert, it was a great day. — Phoebe

Ingredients

Quantity Ingredient
220g caster sugar
150g frozen raspberries
240g tinned peaches in syrup, drained
650ml vanilla ice cream, softened
fresh peaches, to serve

Sponge

Quantity Ingredient
150g unsalted butter, softened
80g caster sugar
2 eggs
1 teaspoon natural vanilla extract
2 tablespoons plain greek-style yoghurt or sour cream
150g self-raising flour, sifted

Method

  1. To make the granita, combine the sugar and 500 ml of water in a saucepan over medium heat, and stir until the sugar dissolves. Remove from the heat and stir in the raspberries and tinned peaches. Leave to cool completely, then blitz in a food processor until finely chopped but still with some chunks. Pour into a 30 cm × 20 cm × 3 cm deep container and freeze for 2 hours, then rake with a fork to agitate the mixture. Refreeze and repeat the process twice more.
  2. For the sponge, preheat the oven to 160°C. Grease the base of a 22 cm × 4 cm deep pie dish. Place the butter and sugar in the bowl of an electric mixer and beat until thick and pale. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and yoghurt, then fold in the flour. Spread into the prepared dish and bake for 40 minutes or until golden and cooked through, and a skewer inserted in the centre comes out clean. Leave to cool to room temperature.
  3. Spread the ice cream over the cooled sponge and freeze for 2 hours or until frozen. Serve with the granita and slices of fresh peach.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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