Peaches ’ N Cream Trio

Directions Print

Peach Melba

Prep: 2 min | Cook: 10 min | Yield: 1

1. Raspberry Coulis: Place frozen raspberries,
   1 tablespoon of water, juice and zest from half a lemon, and 2 ounces of sugar in a pot. Cook on medium to low heat until the mixture is reduced by half. Transfer the mixture to a blender, process until smooth, and set aside in the refrigerator.
2. Peach Melba Sauce: In a sauté pan, melt 1 ounce of butter and add thawed IQF peaches. Caramelize the peaches for 1–2 minutes, then incorporate the remaining sugar, remaining water, and the remaining half of lemon zest and juice. Cook until the mixture is reduced. Set aside, keeping it warm.
3. Place the waffle in a preheated 350°F oven for 2–3 minutes.
4. Plating Presentation: Arrange the waffle on a plate and layer it with ice cream. Spoon the peach melba sauce over the top and garnish with fresh raspberries, mint, and the reserved raspberry coulis.

S'MORES

Prep: 5 min | Cook: 2 min | Yield: 1

1. To create this treat, blend the two ice cream flavors by rolling them together. Begin by laying a piece of parchment paper on the counter, placing one ice cream flavor on it, and rolling it into a log using the parchment paper. Repeat this process with the second flavor, aiming for logs of similar sizes. Unwrap both ice cream logs, position them on the same parchment paper, and roll them together. Ensure the rolled ice cream matches the size of the cookies. Twist both ends of the paper tightly and transfer the roll to the freezer.
2. Once the combined ice cream is frozen, slice it to your preferred size. Position the ice cream on the flat side of a cookie, top it with marshmallow topping, and briefly torch it for color and texture. Place another cookie on top, roll the entire treat in the S'mores blend, and savor the delicious result.

TRES LECHES MILKSHAKE

Prep: 4 min | Cook: 3 min | Yield: 2

1. Preheat the oven to 350°F. Once the oven reaches the desired temperature, arrange the churros on a half-sheet pan and bake for 3 minutes. After baking, take the churros out and cut them into various sized pieces. Toss the churros in a mixture of cinnamon and sugar, and set them aside to use as a garnish for the milkshake.
2. In a sauté pan over medium heat, toast the coconut flakes. Keep the flakes moving in the pan to prevent burning. Once toasted, remove them from the pan and reserve them to garnish the glass.
3. Prepare the glass by dipping the rim in caramel and then coating it with the toasted coconut. Place the prepared glass in the freezer until needed.
4. In a blender, combine the ice cream, condensed milk, and cream of coconut. For a boozy shake, incorporate your favorite rum. Blend the ingredients until smooth.
5. Pour the milkshake into the chilled glass and top it with whipped cream, churro pieces, cinnamon sugar, and additional toasted coconut. Enjoy!