Peaches and Creamsicle
Ingredients
Sorbet
- 5 cups peaches (peeled and diced)
- ½ cup sugar
- 2 tablespoons lemon juice
Filling
- 2 cups peaches (peeled and diced)
- 1 tablespoon sugar
- 1 teaspoon lemon
- 2 pints vanilla ice cream
Instructions
- In the jar of a high-powered blender, purée 5 cups peaches, sugar, and lemon juice. Pour into an ice cream machine and follow manufacturer’s directions. Freeze mixture for a few hours, until sorbet firms up. Line a 9- by 5- by 3-inch loaf pan with plastic wrap. Spread a ¼-inch-thick layer of sorbet on the bottom and 4 sides of pan to the edges; return to freezer. In a skillet, heat 2 cups peaches, sugar, and lemon for 1–2 minutes, until peaches are warmed through. Drain and set aside to cool. Remove pan from freezer and spread 1 pint of vanilla ice cream in an even layer. Return to freezer for at least 1 hour. Next, add the peach filling layer and return to freezer for another hour. Follow with another layer of vanilla ice cream and freeze again for an hour. Complete with a final ¼-inch-thick layer of peach sorbet, fully to edges, and freeze for an additional hour, or until ready to serve.
