This is a wonderfully simple yet delicious summer ice cream treat. It's easy to make anytime and yet special enough to serve to company.
1 cup heavy cream
½ cup milk
¼ cup honey
¼ teaspoon salt
1 vanilla bean, cut into 1-inch pieces
1 (21 oz) can peach pie filling
1 (8 oz) container frozen raspberries in syrup, defrosted
1 TBSP raspberry liqueur
No nutrition information available
In a blender or food processor place heavy cream, milk, honey, salt, vanilla bean and peach pie filling. Process for 1 to 2 minutes until mixture is smooth.
Pour into your Cuisinart ice cream maker freezer bowl. Allow to mix until thickened, about 25 minutes. Serve, or place in an airtight container and place in freezer until firm, about 2 hours.
Meanwhile make melba sauce:
Defrost berries and strain, reserving juice. Place berries in food processor and puree until smooth. Pass through a strainer to remove the seeds.
Add the liqueur and the reserved juice gradually. The sauce should be thick. Don't thin it out too much. (It can be stored covered in the refrigerator up to three days.)
Spoon ice cream into serving bowls, top with melba sauce. Garnish with a fresh raspberry and mint leaves.
Serves: 4-5 VERY happy people