Thursday, August 1, 2013


Another of my old McCall's Cooking School Recipes.

1 quart vanilla ice cream
1 can (8 1/2-oz) crushed pineapple, drained
3 (approx. 1 lb) fresh peaches
1/4 cup brandy, optional*
1 pkg (10-oz) frozen raspberries
6 fresh mint leaf sprigs for garnish

Chill large mixer bowl and the beaters as well as an 8 x 8 x 2-inch pan or freezable casserole dish.

When beaters and bowl are well chilled, remove ice cream from freezer, let set 5 minutes to soften, and place in the chilled bowl. Beat on low speed until the ice cream is just mushy.

Quickly stir the well-drained pineapple into the ice cream using a wooden spoon or a silicone spatula.  Must be done quickly so ice cream doesn't melt.

Quickly place the ice cream/pineapple mixture into the chilled pan.  Cover tightly with aluminum foil and place in freezer.  Freeze mixture overnight or for several hours until firm.

Wash and peel peaches; cut in halves and discard pits.  Place halves in a medium bowl and sprinkle with 4 tablespoons of the brandy, if using.  Cover and chill.

Thaw the frozen raspberries according to the package directions; press through a fine sieve using the back of wooden spoon to make a puree.  Stir in 2 tablespoons of the brandy, if using, and set aside.

To serve:  Place peach halves, 1 half per place, on a serving plate with the cut side up.  Place a scoop of the ice cream/pineapple mixture in the center of each peach half.  Spoon some of the raspberry sauce over the ice cream, top with a mint sprig, and serve immediately.

*If you prefer not to use alcohol, use a little brandy flavoring instead.

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