The recipe for peach melba ice cream by Ravneet Gill.

I adore peach melba because it reminds me of summer. Raspberries and peaches are the ideal pairings, but the best part about this recipe is that it only requires a few simple ingredients to create something so special. The ice cream must be frozen solid before it can be blitzed; cutting it into smaller chunks will aid in keeping it frozen during this process. Just make sure you have adequate space in the freezer before you begin…

Peach melba ice-cream
Prep 25 min 
Prep 25 min
Cook 25 min
Freeze 3 hr+
Serving 4

About the peach and almond ice cream
330g whole milk
22g honey
5g fine salt
1 tsp almond extract (optional)
200g of sweetened milk
20g glucose syrup
330g double cream
200g of peach puree in a can

For the condiment
4 mature peaches
4 tablespoons of golden caster sugar 4 tablespoons of high-quality store-bought custard (optional)
2 tablespoons roasted almond flakes

Regarding raspberry sauce
350g raspberries
2 grams of icing sugar
A squeeze of lemon

Combine milk, honey, salt, almond extract (if using), condensed milk, and glucose in a small saucepan and bring to a simmer over low heat. Remove the pan from the heat and whisk in the double cream until everything is thoroughly mixed. Pour into a tray and place uncovered in the freezer for three to four hours, or overnight, until solid.

Once the ice cream has frozen, cut it into 2cm squares and process them in batches in a food processor until smooth. Return to the freezer until ready to use.

In the meantime, halve and pit the peaches, then toss them with the sugar and let them sit for 10 minutes. Preheat the oven to 180C (160C fan)/350F (gas 4) degrees Fahrenheit. Place the peaches, skin side up, in an ovenproof dish, add 200ml water, and bake for 25 minutes, or until soft and easily punctured with a knife. If the skin is difficult to remove, the peaches will require additional baking time. Allow the peaches to chill in their delicious juices.

To make the sauce, purée 250 grams of raspberries with powdered sugar and lemon juice in a food processor, then strain to remove the seeds. Adjust your taste with additional sugar, mix in the remaining raspberries, and refrigerate until desired.

When ready to serve, place a tablespoon of custard (if using) in the middle of each plate, followed by two peach halves, a big scoop of ice cream, and raspberry sauce. Serve with a garnish of almond flakes.