A friend for whom I make birthday goody said that she’d like ice cream this year, raspberry* or peach. I’ve had it in my mind to make something like this, so I did. The photos actually tell the story of a peachy Melba ice cream.
First day of fall, but there was summer left in it.
*https://mschefinseattle.com/2015/11/25/raspberries-and-cranberries-already-great-made-great-again/ My original recipe for the raspberry ice cream is in that post. Since then, I’ve made and posted here about making it with a blackberry ripple, also with hot fudge, also with less heavy whip, using regular whip and half-and-half. It’s excellent no matter which.
Next time, I won’t roast the peaches, which I did because I roast the apricots for apricot ice cream. Habit, I guess.
Ms Chef in Seattle 