I think of Peach Melba as an old school dessert. It’s true, the real peach melba dates back to the 1890s, but for me, it dates back to the 1980s when that peach-raspberry combo was my mom’s fruit-on-the-bottom yogurt of choice. This week, it’s the dessert of choice and the best part is, you can have it tonight. You’re gonna make the sauce, but there’s no need to churn your own ice cream with this one. Stop by the grocery on the way home, pick up a pint (or two) of Tillamook’s California Peach Cobbler frozen custard, some fresh raspberries and a bag of frozen ones, and you’re in business.
This simple fruit sauce uses frozen raspberries so you don’t break the bank. It makes about 1.5 cups, so you’ll have extra for pancakes, french toast, or just more ice cream.
Peach Melba Ice Cream with Tillamook's California Peach Cobbler Frozen CustardPrint Recipe
- 2 c. frozen raspberries
- 1/3 c. powdered sugar
- 2 T. water
- 1/2 t. lemon juice
- 2 pint of Tillamook's California Peach Cobbler ice cream
- 1 6 oz. package of fresh raspberries
To make the sauce, combine raspberries, powdered sugar, water and lemon juice in a small saucepan over medium-low heat. Cook for 3-4 minutes, stirring occasionally to help break down the raspberries. The sauce should be starting to thicken.
Turn the heat up to medium and simmer the mixture for 30 seconds to a minute to allow the sauce to fully thicken.
Pour the sauce into a bowl or jar and allow to cool completely. Refrigerate for 1-2 hours until cold.
The sauce may thicken further. Thin with a bit of water before serving, if needed.
To serve, scoop 2-3 small scoops of ice cream into a bowl. Top with raspberry sauce and a few fresh raspberries.