Peach Melba Ice Cream Sandwiches

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
36

Squares of raspberry and peach ice cream sandwiched between flaky filo rectangles, delicious and worth the calories.

Ingredients

Fruity Ice Cream:
8 large egg yolks
1 cup sugar
2 1⁄4 tsp. salt
2 1⁄2 cups milk
2 1⁄4 cups heavy cream
12 oz. raspberry puree
14 oz. peach puree

Filo Rectangles:

4 oz. toasted almonds
1⁄2 cup sugar
4 oz. unsalted butter
12 sheets filo dough

Steps

1. Whisk egg yolks, 1⁄2 cup sugar, and salt.

2. Heat milk, cream, and remaining sugar 5 min., stirring, until scalded. Slowly whisk hot liquid into yolks. Return to saucepan over low heat; stir 5 min., until custard coats a spoon; strain.

3. Divide custard in half; cool over ice bath. Stir raspberry puree into one half and peach into other; chill.

4. Freeze mixtures separately in an ice cream machine.

5. Spray two 13- X 9-in. pans; line with plastic. Spread each ice cream into a prepared pan; freeze solid.

6. Invert pans of ice cream onto parchment; remove plastic. Cut ice cream into 3- X 2-in. rectangles; freeze.

7. Prepare Filo Rectangles: Preheat oven to 375°F. Line 2 sheet pans with parchment.

8. Finely grind almonds and sugar together in processor.

9. Lay filo sheets on counter; cover with kitchen towels. Brush 1 sheet with melted butter; sprinkle with some almond sugar. Lay a second sheet of filo on top of first; repeat brushing and sprinkling. Continue with 2 more sheets to build a stack of 4.

10. Cut filo stack into 24 rectangles, each about 3.3- X 2-in.; transfer to sheet pans. Repeat 2 more times with remaining filo to make 72 rectangles total. Bake filo rectangles 10 min., until golden; cool.

11. Per serving, place rectangles of raspberry and peach ice creams between 2 filo rectangles. Serve immediately.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources