Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Peach icecream desserts recipe development Christine McFadden

Peach and Almond Ricotta Ice-Cream

Peaches and almonds are an excellent culinary partnership, especially in this creamy but crunchy ice-cream. You will need top-notch perfectly ripe peaches.
Softened with a little whipping cream, ricotta makes the most deliciously creamy ice without the need for making the usual egg-based custard.
Makes about 1 litre

ripe peaches 800g, plus peach slices to decorate
lemon juice 3 tbsp
sugar 115g
almond liqueur (such as Amaretto) 2 tbsp
ricotta cheese 200g
whipping cream (preferably organic) 150ml
almond macaroons (Amaretti) 8, plus extra to serve

1) Put the peaches in a large bowl, cover with boiling water, count to 10, then drain and slip off the skin. It should come away easily.

2) Using a very sharp knife, carefully cut the peaches in half lengthways, and scoop out the stones.

3) Finely chop the flesh of four of the peach halves. Put in a bowl and sprinkle with a little lemon juice to prevent browning. Cover and set aside.

4) Roughly chop the remaining peach halves. Put in a blender with the sugar and the rest of the lemon juice. Purée until smooth, then tip into a mixing bowl and stir in the almond liqueur.

5) Mix the ricotta with the cream until smooth. Fold into the peach purée, then mix in the finely chopped peaches. Pour into a jug, then cover and chill for at least 2 hours.

6) Put the 8 macaroons in a plastic bag and lightly bash until you have coarse crumbs (don't bash them to dust). Set aside.

7) Freeze the puréed peach mixture in an ice-cream machine, following the manufacturer's instructions. Add the macaroon crumbs once the mixture is starting to set.
8) Pack into a freezer-proof container, cover the surface closely with cling film, seal and freeze.

9) Put the ice-cream in the fridge to soften 30 minutes before you intend to serve it. Decorate each serving with peach slices and extra macaroons.


Recipe © Christine McFadden

    Photography: Christine McFadden    
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