Thursday, June 23, 2005

Peach Melba

This famous peach recipe was created in 1893 at the Savoy Hotel in London by the famous chef Auguste Escoffier to celebrate diva Dame Nellie Melba’s visit to London. Countless variations have been served since then. Our version was a layering of lightly poached peach halves, homemade vanilla ice cream (recipe below), Rose's raspberry sauce (we finally finished it!), almond flavored whipped cream, sliced almonds and ground pistachios for color and crunch, and a maraschino cherry for decoration. It turned out to be a nice summer dessert.

Vanilla Ice Cream:

I have previously posted a custard-based vanilla ice cream recipe. This one is much simpler, and--in my opinion--more delicious. It reminds me of ice creams I had as a child. It is still soft when it comes out of the ice cream machine and needs a longer maturing time in the freezer, though.
  • 1 c whole milk, well chilled
  • 3/4 c sugar
  • 2 c heavy cream, well chilled
  • 1-2 tsp vanilla extract, to taste
Use a hand mixer or whisk to combine the milk and sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn machine on, pour mixture in and let mix for 25-30 minutes until thickened. Freeze for at least a couple of hours before serving. (Recipe from Cuisinart Instruction and Recipe Booklet.)