Peach Melba Ice Cream

Fit for an opera star, the original peach melba kept all components separate: Ice cream melting coldly in one corner of the plate, raspberry sauce congealing somewhere nearby, and peaches slowly losing warmth all by their lonesome. The idea was that the warm fruits would bring up the temperature of the ice cream enough that it wouldn’t threaten the precious vocal chords of Nellie Melba, Australian soprano of the late
19th century, and thus allow her to enjoy a frozen treat. 

When executed properly, this concept is a brilliant study in simplicity, but for recreating at home, it’s a bit more complicated to pull off. Integrate all of those elements into one make-ahead dessert that merely needs to be scooped and served, and you’ll have one or two fewer things to worry about. Recipe and photo courtesy of Hannah Kaminsky, from Vegan a la Mode. Reprinted with permission of the author and  Skyhorse Publishing.

Makes about 1 quart

• 1 pound fresh, ripe peaches (about 3 medium)
• 14-ounce can (1 3/4 cups) full-fat coconut milk
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon arrowroot
• Pinch salt
• 1 tablespoon Limoncello, or 1 tablespoon vodka + 1/2 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 2/3 cup seedless raspberry jam
• 2 tablespoons water

First things first, pull out your blender and add the peaches (pits removed), coconut milk, sugar, cornstarch, arrowroot, and salt to the container.  Puree on high, until completely smooth; pass through a fine strainer to ensure there are no remaining pieces of unblended fruit in the final base, if using a lower powered machine.

Pour the peach and coconut puree into a medium saucepan and cook on the stove over medium heat. Stir often to make sure nothing sticks to the bottom of the pan, until the mixture comes to a boil. Cook for a minute longer,  then remove from the heat. Add the limoncello and vanilla, stirring to incorporate.

Chill thoroughly in the fridge, at least 3 hours, before churning in your ice cream machine according to the manufacturer’s directions. Meanwhile, microwave the jam for 30 seconds, just to loosen it up a bit without getting it too hot.  Stir in the water, mixing until smooth and pourable.

Once finished but still soft, transfer scoops of the fresh ice cream to an air-tight container, and drizzle some of the jam over each addition. Lightly stir everything together, to marble the jam throughout but not completely mix it in. Once the jam appears to have been distributed in approximately even ribbons, cover and store in the freezer. Let rest for at least 4 hours to  further solidify before serving.

• Explore more of Vegkitchen’s Vegan Ice Cream recipes.
• Sweet tooth still craving? Here are more Vegan Baking and Sweets.

Hannah Kaminsky is also the author of My Sweet Vegan and Vegan Desserts. Visit her blog, Bittersweet.