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Weekend Recipe: Peach Melba Ice Cream Cake

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Peach Melba Ice Cream Cake (small)
Cook's Country

Cool off from the summer heat with this tangy raspberry sorbet and creamy peach puree ice cream with a layer of raspberry jellyroll cake from Cook's Country.

Our Peach Melba Ice Cream Cake recipe combines fresh peach puree, ice cream and raspberry sorbet with a decorative layer of sliced raspberry jellyroll cake. Refrigerating ripe peaches can make them mealy. Storing them at room temperature in a container sealed with plastic wrap prevented moisture from evaporating. The secret to creamy sorbet is sugar; store-bought versions should have a high sugar concentration.

Peach Melba Ice Cream Cake
Serves 8 to 10

INGREDIENTS

1 pint raspberry sorbet
1 ½ pounds ripe peaches, peeled, pitted and chopped
⅓ cup sugar
1 raspberry jellyroll cake, cut into 3/4-inch-thick slices
2 pints peach or vanilla ice cream

INSTRUCTIONS

This frozen interpretation of the legendary French dessert, peach Melba, combines fresh peach puree, ice cream and raspberry sorbet with a decorative layer of sliced raspberry jellyroll cake. Use our Easy Jellyroll Cake recipe or use your favorite recipe. If using a store-bought cake, buy one that is at least 10 inches long.

1. FOR THE SORBET: Line 1-quart bowl with plastic wrap, letting ends of wrap overhang bowl. Scoop sorbet into large bowl and mash with wooden spoon until softened. Scrape sorbet into prepared 1-quart bowl and smooth top. Wrap with plastic wrap and freeze until firm, at least 3 hours.

2. FOR THE PEACH PUREE: Cook peaches and sugar in large skillet over medium heat until peaches begin to break down and liquid has evaporated, about 8 minutes. Let cool slightly, then puree in food processor until smooth. Refrigerate until cold, about 30 minutes.

3. TO ASSEMBLE: Line 3-quart bowl with plastic wrap, letting ends of wrap overhang bowl. Line bowl with cake slices, packing gently to ensure there are no spaces between slices. Scoop ice cream into large bowl and mash with wooden spoon until softened. Stir in peach puree, then scrape into cake-lined bowl. Working quickly, unmold sorbet, discard plastic and press into ice cream mixture until flush with level of ice cream. Wrap with plastic and freeze until completely firm, about 6 hours (or up to 1 week). Unmold and discard plastic. Let sit at room temperature for 5 minutes before slicing and serving.

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