Wednesday, August 10, 2011

Peach Sorbet Vanilla Ice Cream Cake - Stone Fruits # 2

Gosh, I wasted so many peaches when I planned on making this. I bought some, didn't have time as it was CNY. Some grew mould before I had the chance to use it. And I bought more and more peaches, each time telling myself ,"get ur butt moving!!". I finally made it in April this year.

Australian peaches were selling for RM4.99 per fruit that time. Recently I saw in Jusco, American peaches are at RM3.99 per fruit. But you can use canned ones for this, but the taste will be somewhat stronger. But if you like the taste of canned peaches, I don't see why not.

My girls loved this so so much and it is definately far better than store bought ice cream as this is made from real fruit, real vanilla and contains dairy cream. Store bought ice creams are mostly flavourings and made from non dairy cream that is made from palm kernel oil. Well, I still buy ice cream once a while but I do make ice cream every now and then to give them something better. I do not own an ice cream maker yet, so, my ice creams are mostly semifreddos, of which are frozen without futher beating. May not be as smooth, with some ice cystals, but then, it's good enough for us.

The cake used in this recipe is the same cake from the Strawberry Mirror Cake, of which it doesn't harden at all when chilled and will soften very quickly after removal from freezer because it contains neither oil nor liquids.

Peach Sorbet
Adapted with modifications from: userealbutter

4 yellow peaches
80gm water
80gm sugar
1/2 tsp Grand Marnier or kirsch (add if u prefer softer sorbet)
1/8 tsp lemon juice

1. Dip peaches in boiling water for 3 seconds. Peel off the skins and dice.
2. On medium low heat, cook peaches in water until soft.
3. Turn off the heat and add in sugar. Stir to melt.
4. When it has completely cooled down, puree peaches together with all the liquid.
5. Mix in lemon juice and liquor.
6. Place in a freezerable container and freeze for 2 hours.
7. (should look half frozen) Remove sorbet from freezer and either beat it with a mixer or hand held blender.
8. Place sorbet back into freezer and repeat the beating an hour later, and every half an hour thereafter twice.

*the frequency of beating depends on the condition of the sorbet. Different freezers work differently, so does the size of the freezing containers. Wide surfaces speeds up the freezing . The final twice beatings should not have anymore visible liquids.
*If you are using canned peaches, use 8 pieces of halves. Puree with 100gm of the liquid. Taste. If it's not sweet enough add more sugar, then continue with step (5)

Vanilla Ice cream
Recipe source: Wendyywy

250ml milk
½ vanilla bean or 1 tsp vanilla extract
100gm sugar
1 whole egg
250ml whipping cream

1. Beat egg and 50gm sugar until light and pale.
2. Bring milk and vanilla bean to a simmer. (do the next step if using vanilla bean) Let it sit, covered with lid for 5 minutes.
3. Strain (if using vanilla bean) and pour into the beaten egg.
4. Return egg mixture to saucepan and cook until it coats the back of the spoon (you will feel it thickened), but be careful not to boil it. Turn off the heat and let it cool down totally. You can do this step one day ahead and keep the mixture chilled. (this is the custard)
5. Do this step just before final assembly, and only after the cake is ready. Beat whipping cream with 50gm sugar until soft peaks. Fold in the chilled custard and use immediately for assembly.

2 egg yolks
2 eggs
100gm sugar
50gm cake flour
2 egg whites
Pinch of cream of tartar
20m sugar

1. Preheat oven to 180/200C. Line a 10 X10 inch square shallow pan.
2. Beat eggs whites until foamy, then add in cream of tartar. Beat until soft peaks, then add in 20gm of sugar and beat until stiff and glossy.
3. In a separate bowl, beat eggs, egg yolks, and 100gm sugar until creamy, pale and light. Beat in vanilla.
4. Sift cake flour. Fold into egg yolk mixture.
5. Stir in 1/3 of beaten egg whites into egg yolk mixture. Then fold in the rest of the egg whites.
6. Spread batter evenly in pan. Bake for 12-15 minutes.
7. When cake has cooled, remove baking paper, trim cake to fit a 9 inch square pan snugly (Line it if doesn't have a removable base). Place cake in pan skin side down. Cover and place in freezer. (This step can be done ahead of time)

The whole work process.
Pan size : 9 inches square cake pan with removable bottom
You may use a freezable plastic container or a non removable bottom baking pan, but remember to fully line the container with overlaps so that you may lift the ice cream cake up to slice.

1. Prepare peach sorbet the day before
2. Prepare vanilla custard and chill.
3. Bake cake, trim and put into the final freezing container/pan.
4. Whip cream and finish the steps for vanilla ice cream
5. Layer the ice cream onto cake and freeze.
6. Layer on the peach sorbet. Freeze.
7. Remove frozen cake from pan and let it rest in the fridge for 10 minutes before slicing.
8. Line each slice with flattened muffin liners and keep frozen in a covered container (I use Tupperware freezermates)

*If you didn't keep this cake properly after slicing, the cake will dry out and won't taste good anymore. So please keep it frozen 'air tight' in a container. My cake kept for almost one month and they were fine.


  1. wow, this is delectable and refreshing for our super hot weather, yum yum

  2. Wow! nice.. the process looks complicated to me but i will give it a try cos i love sorbet. Between can i use ready vanilla icecream?

  3. Amelia,
    Yeah :)

    You may, but making your own vanilla ice cream isn't any difficult, easier than the sorbet, frankly as I didn't whip it so many times.

    Shu Yin,
    LOL, my ice creams always gets ur attention.

  4. Very nice! I'll make this when I have some leftover vanilla ice cream. The sorbet looks so rich and smooth.

  5. finally eh!! Looks refreshing! :)
    also i think cheap store bought ice cream melts so fast and it contains mainly air, which in the end, you are just eating palm kernel oil

  6. Wendy, these are so pretty. mmmm...

  7. So beautiful, like always,the layers so even :)The process looks complicated, but I think it's worth it, right?

  8. pickyin,
    The sorbet is almost all fruit ;)

    Swee San,
    totally agree with you. Nothing beats homemade vanilla ice cream. It just taste absolutely super.


    It's not complicated, but takes time as ice cream always needs freezing time.
    There are 3 components here, which is why it looks complicated, but you can absolutely space out the work. I did this in 3 days, spaced out during my free time.

  9. You just gave me a fabulous idea on what to make for my husband's birthday cake! But will use durian instead of peaches, heehee! Thanks yah!

  10. Wendy..that is a neat job..I can never do a neat job like that :) Salivating just looking at them thru the Window :)

  11. This layer desserts looks pretty cool & delicious! I salivating for the whole piece now.

  12. this looks something which i love! the layers are so neat and the good thing is we dont have to do everything all at once! well done, my friend!

  13. Such a beatiful dessert!!! I wish I can sink my teeth into it. This dessert is a lot of work and I don't think the lazy me is am for that, I just made sorbet two days ago but with cantaloupe.

  14. Wendy, is because I'm also like u. We don't own an ice cream machine. And I tell u, your food photography always takes my breath away. I see your photos, and I'm hooked. Haha.

  15. Bee,
    Ooo.. durian ice cream cake? Yummy!

    Ice cream is pretty easy to spread, not hard to get it neat. I'm sure u can

    Me too.. this cake was so long ago, now i want to eat too


    I had to pat my butt to get moving for each layer. LOL. That time I was still pregnant. I was so relieved when I finally got it done. LOL.

    If you have ice cream maker, then easy job la.

    Pro? keke, thanks.

    Shu Yin,
    thanks for the generous compliment. That will strive me to work harder on my blog.

  16. I love the idea of using stone fruit sorbet as a topping.

  17. it is beautifully done...i like this one.

  18. Wendy

    This looks absolutely stunning! And looks very yummy indeed. No doubt about it, you did a fantastic job putting together a recipe with so many components. Thumbs up!

  19. 这道甜点看上去不但漂亮,而且在我脑海里一直浮现很美味的字眼....

  20. O-M-Gut... this is such a delectable dessert, the sponge was so fluffy and the vanilla ice cream, only 1 egg?!! Gosh, this is such cracking good recipe, the usual recipe I followed actually require 6 egg yolks for a decent vanilla ice cream!>_<

  21. Hi Wendy. This is not something of my expertise... yours look so neat!

  22. Making this cake is hard! So many steps and layers, I think u conquered this...

  23. attracted by your sorbet, very nice combination of colors...very refreshing and tempting :)

  24. angie,
    Yeah, me too


    Took me some time, but it's not difficult :)

    cherry potato,
    When eat, lagi best than see, LOL.

    If the recipe calls for 6 eggs, I guess there will be at least 1.5 cups of milk. This recipe makes a smaller portion and 1 whole egg is used to replace 3 egg yolks. I don't want to waste any egg whites, unless I have something planned.
    Making ice cream with more egg yolks is definitely nicer than whole eggs ice cream.

    Home Kreation,
    Aiya, the pics only make you feel that way. But I know you can do this if you want. You are a good cook and baker too.

    Thanks, frankly, I really don't think it's difficult, just need some time.

    Sherleen. T,
    Thank you

  25. Hello Wendy (may I call you Wendy?), love your blog. I've been following it for quite some time now. Just love your peach sorbet vanilla ice cream cake (what a mouthful of words, hehe..) By the way, lovely pics. Cheers~ Zack (Malaysia)

  26. Zack,
    I am Wendy, sure you can call me Wendy, but don't call me Auntie, hahaha!
    Thanks for the compliments. I think the name's not as complicated as those Western dishes as seen on Masterchef. LOL

  27. hi wendy, i would like your advise on choosing a correct oven for learner like me.what are the features i should look for..i have been trying out your some of your recipes too...thanks for sharing!

  28. Your layers are so even and beautiful! And peach with vanilla sounds absolutely great!

  29. Wendyinsabah,
    For me, I feel these features are important : Fan function that can be turned on/off, bottom heat only, top grill and variable temperature control.

    Some oven's temp only allow 125C, 150C, 175C with every increment of 25C with nothing in between. So, better get one that has 10C increment, like 130, 140, 150, 160......

  30. Hi Wendy,
    Thank you so much for your advice. Will keep that in mind...appreciated it!

  31. This is perfect dessert (sorbet) in a dessert (ice-cream cake)! Awesome!

  32. Hi wendy,
    I have check out the oven, and there is commercial oven and normal house oven. I am now in between to buy the commercial oven which has upper and lower temperature control only, or the electrolux multi function oven with 5 functions. Really need your advise on this. sorry for my lots of questions. Thanks!

  33. wvfy,
    Commercial oven? U mean with different top and bottom temperature? As in I can adjust the top ot be 180c and bottom to be 150c? Or did you mean top and bottom heating?

    Frankly, it all depends on your budget and your needs. Decide on capacity (if u're planning to sell ur bakes) or you really do need all the functions.

  34. Hi wendy, Ya, the commercial type oven has different temperature setting for its upper & lower heat. Budget wise is around RM1k+.
    No, i do not intend to sell my bakes , but i do occassional bakes bread/buns and cakes :)
    I plan to my siew yoke like yours too , hihi...
    Thanks for your precious advise!

  35. wvfy,
    then I think the only difference is no fan only lor. you can still adjust to off or on top or bottom heat.
    1k can get commercial oven? very good deal

  36. wendy,
    ya ...the commercial oven looks tempting, but no grill function means i cannot bake siew yoke, right? While the electrolux oven has all the functions you mentioned last time....variable temperature, top & bottom heat, fan , grill, only that it is a bit expensive by RM700..:)

  37. wvyf,
    Grill means top heat only.
    The commercial oven can be adjusted to a very hot top heat right? Then if you can't off the bottom heat, then turn it to as low as possible.
    Please check with the seller how low or how high each heating element can go, or whether either one can be switched off if needed.

  38. Argh!! I just froze my balance whipping cream from DS2's birthday cake last week. But have bookmarked this, I think my kids will love it.

  39. Blessed Homemaker,
    then just use it thawed, maybe not like how i made the vanilla ice cream, but like regular ice cream, whack it on and off.

  40. I guess that's the only way, can try ;-)

  41. Hi Wendy,

    "When cake has cooled, remove baking paper, trim cake to fit a 9 inch square pan snugly (Line it if doesn't have a removable base). Place cake in pan skin side down. Cover and place in freezer. (This step can be done ahead of time)"

    is it ok if I don't trim the cake to 9 inch and leave it as 10 inch?

  42. Mel,
    Shouldn't be prob, but you have to make sure the cake fits snugly into the freezing container, so that the ice cream layers will be enough. If the ice cream runs to the sides, you will have very thin and uneven ice cream layers


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