I love this recipe because it combines the elegance of poached peaches with the nostalgic flavors of a classic pudding in ice-cream form. The glace fruits and almonds give it wonderful texture, while the white chocolate and sherry add a luxurious richness. It’s make-ahead friendly, ideal for entertaining, and looks absolutely stunning when served.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I combine the glace fruits with 1/4 cup (60ml) of the sherry in a small bowl. I cover it with plastic wrap and let it sit for about 2 hours to macerate.
I set a fine sieve over a medium bowl, placing it on top of a larger bowl filled with ice. In another bowl, I whisk the egg yolks and 3/4 cup (155g) of sugar for about 2 minutes, until they’re pale and fluffy.
While the yolks are whisking, I combine the milk, 1/2 cup (100g) sugar, and one vanilla bean in a saucepan over medium heat, bringing it to a simmer. I slowly pour this hot milk mixture into the egg mixture, stirring constantly, then return it all to a clean saucepan. Over low heat, I stir for about 10 minutes until the custard coats the back of a spoon. I strain the mixture through the sieve into the chilled bowl, stir in the cream, and let it cool completely. Then I freeze it in my ice-cream machine (or by freezing and processing if done manually).
I chill a 2-litre pudding mould in the freezer. Once the ice-cream is ready, I strain the fruit (discarding the sherry), stir in the white chocolate and almonds, and spoon everything into the mould. I cover it with plastic wrap and freeze for at least 6 hours or until firm.
To prepare the peaches, I score the tips of each and combine the water, remaining sherry, sugar, and the second vanilla bean in a saucepan. I bring it to a boil, add the peaches, cover with baking paper, and weigh them down with a small plate. I simmer them gently for 10 minutes until tender, then cool them in their syrup before refrigerating.
When ready to serve, I turn out the pudding onto a serving plate, cut it into wedges, and serve it with the chilled peaches and syrup.
Servings and Timing
This recipe serves 8 people. The total prep time is about 6 hours and 40 minutes, and the cooking time is 25 minutes. It’s perfect for making a day ahead since it needs time to freeze and chill properly.
Variations
I sometimes swap the peaches for nectarines or apricots when they’re in season. If I want a nut-free version, I skip the almonds and add extra glace fruit for texture. A drizzle of caramel or white chocolate sauce on top makes it even more indulgent.
Storage/Reheating
I keep the ice-cream pudding in the freezer, tightly covered, for up to 2 weeks. The poached peaches and syrup stay fresh in the fridge for up to 3 days. I don’t reheat this dessert, but I let the ice-cream pudding sit at room temperature for about 10 minutes before serving to make slicing easier.
FAQs
How far in advance can I make the ice-cream pudding?
I like to make it up to two days ahead so it’s perfectly set and the flavors have time to develop.
Can I use store-bought ice-cream instead of making it from scratch?
Yes, I can soften vanilla ice-cream and stir in the fruits, almonds, and chocolate for a quicker version.
What can I use instead of sherry?
I sometimes replace sherry with orange juice or apple juice for a non-alcoholic version.
Do I need an ice-cream maker for this recipe?
No, I can freeze the mixture and blend it halfway through to achieve a smooth texture.
Can I use canned peaches?
Yes, canned peaches in syrup work well, though I prefer fresh ones for their texture and flavor.
How do I stop the peaches from overcooking?
I keep a close eye on them and simmer gently—overcooked peaches can turn mushy quickly.
What other fruits go well with this ice-cream pudding?
I love pairing it with berries, plums, or even spiced poached pears for variety.
Can I add spices to the ice-cream base?
Yes, I sometimes add a pinch of cinnamon or nutmeg for a subtle warmth.
How do I get the pudding out of the mould easily?
I briefly dip the base of the mould in warm water before inverting it onto a plate.
Can I serve this without the peaches?
Absolutely, the ice-cream pudding stands beautifully on its own, or I serve it with fresh berries instead.
Conclusion
I love how this peaches with white pudding ice-cream combines the best of both worlds — the joy of summer fruit and the comfort of creamy pudding. Every bite feels luxurious yet refreshing, making it a perfect centerpiece for any celebration or special dinner.
A luxurious summer dessert pairing creamy white pudding ice-cream with fragrant poached peaches. This showstopping treat balances fruity freshness, nutty crunch, and rich sweetness — perfect for celebrations or elegant entertaining.
Author:Amy
Prep Time:6 hours 40 minutes
Cook Time:25 minutes
Total Time:7 hours 5 minutes
Yield:8 servings
Category:Dessert
Method:Freezing and Poaching
Cuisine:European
Diet:Vegetarian
Ingredients
390g assorted glace fruits (such as amerena cherries, pears, citron, and clementines), coarsely chopped
2 1/4 cups (560ml) sweet sherry
6 egg yolks (55g each)
2 1/4 cups (485g) caster sugar, divided
2 cups (500ml) milk
2 vanilla beans, split and scraped
2 cups (500ml) pouring cream
60g white chocolate, coarsely grated
3/4 cup (105g) toasted slivered almonds
8 small peaches (about 110g each)
2 cups (500ml) water
Instructions
Combine glace fruits with 1/4 cup (60ml) sherry in a bowl. Cover and macerate for 2 hours.
Set a fine sieve over a bowl placed atop an ice bath. In another bowl, whisk egg yolks and 3/4 cup (155g) sugar for 2 minutes until pale and fluffy.
In a saucepan, heat milk, 1/2 cup (100g) sugar, and one vanilla bean over medium heat until simmering. Gradually pour hot milk into the yolk mixture, stirring constantly.
Return mixture to a clean saucepan and stir over low heat for about 10 minutes until custard coats the back of a spoon.
Strain custard through the sieve into the chilled bowl, stir in cream, and cool completely. Freeze in an ice-cream machine (or freeze manually, stirring occasionally until smooth).
Chill a 2-litre pudding mould in the freezer. Strain macerated fruits, discarding sherry. Stir in white chocolate and almonds, then fold mixture into ice-cream. Spoon into the mould, cover, and freeze for at least 6 hours or until firm.
To prepare peaches, score tips, then in a saucepan combine water, remaining sherry, sugar, and second vanilla bean. Bring to a boil, add peaches, cover with baking paper and a small plate, and simmer for 10 minutes until tender. Cool in syrup and refrigerate.
When ready to serve, unmould the ice-cream pudding by dipping the base briefly in warm water. Slice into wedges and serve with chilled peaches and syrup.
Notes
Make the pudding up to 2 days ahead for best flavor and texture.
For a non-alcoholic version, replace sherry with orange or apple juice.
Use nectarines or apricots instead of peaches when in season.
For a nut-free version, omit almonds and add extra glace fruit.
Let the pudding sit at room temperature for 10 minutes before slicing.
