Ice cream and peach bombe

Ice cream and peach bombe

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  • 6
  • Easy
  • 30 minutes
  • Delheim Pinotage Rosé 2004


  • 4 Rich Lady yellow peaches
  • 1 Madeira cake, sliced
  • 1/2 cup verjuice
  • 1/2 cup sugar
  • 1 tablespoon pink peppercorns
  • 4 175 g Yoghurt Ice Cream, thawed but not runny

Cooking Instructions

Wash and place a peach in the freezer to harden and to be used as a garnish. Use a ring mould, and line the inside with plastic wrap. Fill with slightly defrosted ice cream and top with Madeira cake.
Cover with plastic wrap and place in freezer for 25 minutes. Combine verjuice, sugar and peppercorns in a saucepan and simmer until syrupy. Remove from heat. Peel the remaining peaches; remove pips and slice into thin wedges.
Remove ice cream from freezer, unmould and place cake side down on plate. Fill cavity with sliced peaches. Drizzle with peppercorn sauce and top with frozen peach.
Serve immediately.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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