Peach Melba Ice Cream Cake
From Cook's Country
Our Peach Melba Ice Cream Cake recipe combines fresh peach puree, ice cream, and raspberry sorbet with a decorative layer of sliced raspberry jellyroll cake. Refrigerating ripe peaches can make them mealy. Storing them at room temperature in a container sealed with plastic wrap prevented moisture from evaporating. The secret to creamy sorbet is sugar; store-bought versions should have a high sugar concentration.
Serves 8 to 10
This frozen interpretation of the legendary French dessert, peach Melba, combines fresh peach puree, ice cream, and raspberry sorbet with a decorative layer of sliced raspberry jellyroll cake. Use our Easy Jellyroll Cake recipe (related) or use your favorite recipe. If using a store-bough cake, buy one that is at least 10 inches long.
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