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Peach Melba Ice Cream Sandwiches

Serves36
IngredientsNuts, Dairy
Day PartDessert
Menu PartDessert
Cuisine TypeAmerican

Squares of raspberry and peach ice cream sandwiched between flaky filo rectangles, delicious and worth the calories.

Ingredients

Fruity Ice Cream:
8 large egg yolks
1 cup sugar
2 1⁄4 tsp. salt
2 1⁄2 cups milk
2 1⁄4 cups heavy cream
12 oz. raspberry puree
14 oz. peach puree

Filo Rectangles:
4 oz. toasted almonds
1⁄2 cup sugar
4 oz. unsalted butter
12 sheets filo dough

Steps

  1. Whisk egg yolks, 1⁄2 cup sugar, and salt.
  2. Heat milk, cream, and remaining sugar 5 min., stirring, until scalded. Slowly whisk hot liquid into yolks. Return to saucepan over low heat; stir 5 min., until custard coats a spoon; strain.
  3. Divide custard in half; cool over ice bath. Stir raspberry puree into one half and peach into other; chill.
  4. Freeze mixtures separately in an ice cream machine.
  5. Spray two 13- X 9-in. pans; line with plastic. Spread each ice cream into a prepared pan; freeze solid.
  6. Invert pans of ice cream onto parchment; remove plastic. Cut ice cream into 3- X 2-in. rectangles; freeze.
  7. Prepare Filo Rectangles: Preheat oven to 375°F. Line 2 sheet pans with parchment.
  8. Finely grind almonds and sugar together in processor.
  9. Lay filo sheets on counter; cover with kitchen towels. Brush 1 sheet with melted butter; sprinkle with some almond sugar. Lay a second sheet of filo on top of first; repeat brushing and sprinkling. Continue with 2 more sheets to build a stack of 4.
  10. Cut filo stack into 24 rectangles, each about 3.3- X 2-in.; transfer to sheet pans. Repeat 2 more times with remaining filo to make 72 rectangles total. Bake filo rectangles 10 min., until golden; cool.
  11. Per serving, place rectangles of raspberry and peach ice creams between 2 filo rectangles. Serve immediately.

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