Peach Melba Ice Cream Pie

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Remove the vanilla ice cream and raspberry sorbet from the freezer and let them sit at room temperature for 10-15 minutes to soften enough to be scoopable.

   Ca. 15 min.

   Kokkens note: The ideal consistency is soft but not melted.

2. 2

   Place alternating scoops of the softened vanilla ice cream and raspberry sorbet into the pre-made graham cracker crust.

   Ca. 3 min.

   Kokkens note: Try to distribute the flavors evenly throughout the pie.

3. 3

   Using a spatula or the back of a spoon, gently swirl the top to mix the flavors slightly and create a smooth, slightly domed surface.

   Ca. 2 min.

4. 4

   Cover the pie loosely with plastic wrap or foil and place it on a level surface in the freezer.

   Ca. 1 min.

   Kokkens note: Ensuring it's level will prevent the filling from shifting as it sets.

5. 5

   Freeze for at least 8 hours, or overnight, until the pie is completely firm.

6. 6

   About 10 minutes before serving, remove the pie from the freezer to let it soften slightly.

   Kokkens note: This will make slicing much easier.

7. 7

   Arrange the whipped cream, sliced peaches, and fresh raspberries on top of the pie.

   Ca. 4 min.

8. 8

   Slice the pie and serve immediately.

   Kokkens note: For clean slices, dip your knife in hot water and wipe it dry between each cut.