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Peach and Almond Ricotta
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Steak and Kidney Pie
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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


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