The Peach Melba Ice Cream Paradox
The Peach Melba Ice Cream Paradox
Author
Discussion

Ubiquitous2024

Original Poster:

767 posts

26 months

Monday 5th October
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I became addicted to Waitrose Peach Melba ice cream this year, devouring entire tubs with crumbled flake. Now they have discontinued it, just like they do with anything half decent at Waitrose (Black Forest Trifle, Blue Cheese Dressing - the list is endless).

I can't live without it so have decided this is the catalyst for me to make my own. I don't muck around with food so I want quality, proper ice-cream. I have general fridge/freezer/kitchen so want minimal equipment. What do you need / where to start making your own ice-cream? I found this link but looks like it may be rubbish : https://www.christinascucina.com/peach-ice-cream-q...

Guide and advise me so I am able to re-live my Peach Melba love story again...

Mobile Chicane

22,010 posts

242 months

Tuesday
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It’s the basic ‘no churn’ ice cream method.

The ratios are 1 can of sweetened condensed milk to 500ml double cream.

Everything needs to be well chilled before you start, then just beat together until light and airy.

Pour into a freezer carton and freeze for and hour.

Remove then stir the ice crystals into the centre.

Freeze again.

That’s the basic principle and you can add whatever you like to it.

Lotobear

9,120 posts

158 months

Tuesday
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on a related matter I'm rather partial to a Greggs peach melba

Ubiquitous2024

Original Poster:

767 posts

26 months

Tuesday
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So is there a better way to make ice cream? Can I buy an ice cream maker and how much grief is all that / method etc

Freakuk

4,798 posts

181 months

Tuesday
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My wife bought an ice cream maker a year ago and it seemed pretty straight forward, ice cream was impressive.

E34-3.2

1,217 posts

109 months

Tuesday
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Get a gelato Magimix expert. Best home ice-cream maker by miles. If you need recipes. We are here to help.

TheHeadhunter

11,503 posts

150 months

Tuesday
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Peach Melba Ice Cream still available at both of my local Waitrose? Next to the Rhubarb & Custard one?

AndyTR

826 posts

154 months

Tuesday
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I have this one, is very good and makes great ice cream. Was a present from the Mrs and unlike with most kitchen stuff she gets me she managed to nail it.

https://www.cuisinart.co.uk/cuisinart-freeze-ease-...

Good recipe here, the peaches need to be very ripe for it to work.

https://www.olivemagazine.com/recipes/baking-and-d...

Ubiquitous2024

Original Poster:

767 posts

26 months

Tuesday
quotequote all
TheHeadhunter said:
Peach Melba Ice Cream still available at both of my local Waitrose? Next to the Rhubarb & Custard one?
All discontinued as of 3 weeks ago. What's left isn't being replaced. Where are you - I guess rural

TheHeadhunter

11,503 posts

150 months

Wednesday
quotequote all
Ubiquitous2024 said:
TheHeadhunter said:
Peach Melba Ice Cream still available at both of my local Waitrose? Next to the Rhubarb & Custard one?
All discontinued as of 3 weeks ago. What's left isn't being replaced. Where are you - I guess rural
Waitrose Alderley Edge as of an hour ago.



Wilmslow likewise had a shelf-full. Maybe Cheshire just doesn't like Peach Melba?

I can send some in the post for you wink

Ubiquitous2024

Original Poster:

767 posts

26 months

Wednesday
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Exactly, Cheshire - rural wilderness. Here near London theses have been unavailable since the start of September.

TheHeadhunter

11,503 posts

150 months

Thursday
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Ubiquitous2024 said:
Exactly, Cheshire - rural wilderness. Here near London theses have been unavailable since the start of September.
Yes, it's terribly primitive. Still waiting for electricity, several residents have been eaten by whippets, and we're occasionally forced to communicate through grunts. Admittedly, we lack London's more sophisticated pleasures: £10 watery coffees, £2 million broom cupboards, gridlocked roads, the intoxicating aroma of piss on the Underground and the opportunity to be stabbed outside a Pret in retaliation for saying 'good morning'. Still, we muddle through. Occasionally someone even wears shoes.
And we have Peach Melba ice cream wink

rpguk

4,516 posts

314 months

Thursday
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They look like a tie in for Rivals, similar 80s packaging to the premixed cocktails they did too. Limited edition if so, we stocked up on the spicy pineapple daiquiri as they're very tasty.

Apparently the second part of season 2 comes out mid Nov so they might do a re-promotion on them.

Ubiquitous2024

Original Poster:

767 posts

26 months

Yesterday (11:17)
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rpguk said:
They look like a tie in for Rivals, similar 80s packaging to the premixed cocktails they did too. Limited edition if so, we stocked up on the spicy pineapple daiquiri as they're very tasty.

Apparently the second part of season 2 comes out mid Nov so they might do a re-promotion on them.
Yes it is part of rivals, however having spoken to direct to them they say these were all discontinued at the start of Sept. Stocks are depleted across the nation unless you live in a wet rural marshland mainly inhabited by ducks, pensioners and wildlife.

tog

4,955 posts

258 months

Yesterday (11:43)
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E34-3.2 said:
Get a gelato Magimix expert. Best home ice-cream maker by miles. If you need recipes. We are here to help.
I use my mother's Gelato Chef that must be at least 40 years old and still going strong. A machine that chills and churns in one just makes life so much simpler.

It is not difficult - if you can make a proper custard you can make ice cream.

E34-3.2

1,217 posts

109 months

Yesterday (12:16)
quotequote all
tog said:
E34-3.2 said:
Get a gelato Magimix expert. Best home ice-cream maker by miles. If you need recipes. We are here to help.
I use my mother's Gelato Chef that must be at least 40 years old and still going strong. A machine that chills and churns in one just makes life so much simpler.

It is not difficult - if you can make a proper custard you can make ice cream.
+1
I have a Musso ice-cream maker at work as well. I still reckon my Magimix gives me better results.

One thing I do as well. I churn my ice-creams, leave it in the freezer then pass it in the pacojet when serving. Gives you a light velvety texture.