Melba on Acid


I previously mentioned trying to wing fried ice cream and failing. Rather than commit seppuku I decided to try again.

A few facts are important to the background here:

  1. I grew up (mostly) in Clifton, Colorado, and went to middle and high school nearby in the town of Palisade, which is known for orchards and vineyards. Primarily peach orchards. I don't claim to be some sort of expert on peaches, but there is a big nostalgia factor to a Palisade Peach.
  2. A popular restaurant in Clifton is a Mexican-cuisine place called Dos Hombres. When I was a kid my grandpa Pat would take me there and I would get fried ice cream, which always seemed amazeballs to nine-year-old Jet. Seriously, they fried ice cream. This was before the arms race of State Fairs frying Snickers, beer, and Oreos in an effort to kill off the type of people who go to State Fairs.
  3. A few years ago I dined at a restaurant called La Casanova in Thoiry, France. On their desert menu was the fairly standard Peach Melba, which is peaches and vanilla ice cream drizzled in raspberry sauce. I found it an alluring desert, mostly because of Fact #1.

So I decided to do a Fried Peach Melba. I'm calling it a Melba on Acid.

Fried ice cream takes a great deal of preperation. Too damned much. First, I made balls of ice cream. I couldn't find peach ice cream and didn't have the time to make my own, so I used the proper French vanilla and mushed diced peach into it. Then it went into the freezer for four hours.

The key to the ice cream is that it needs to be frozen solid when it goes into the frier and all this manipulation thaws it a bit. So after every step, it goes into the outside freezer* for four hours.

After four hours, I pulled the ice cream balls out and dipped them in egg then dredged them in pulverized Graham cracker.

Restaurants often use corn flakes actually, but I decided to go a bit upscale. I left the balls to freeze and repeated the process a couple more times to ensure a full coat. By the end of this, the damned balls were enormous:

I purchased half a box of Hale Peaches at the Farmer's Market in Palisade that Sunday morning. When it came time to serve them, I first fried sliced peaches in butter and heated a mix of fresh raspberries and honey. I also heated a pot of lard to fry the ice cream in. Lard makes everything taste better and it seems slightly transgressive to people when I use lard. So I do.

I formed a bed of fried peaches for the ice cream ball, then started frying the ice cream.

After getting the lard hot and ready, I simply dipped the balls for a few minutes until they were a nice golden brown and then set them on the bed of peaches. Then I drizzled them in raspberry sauce.

I was dissapointed in he sauce actually. I probably should have filtered it a bit more to get more fluidity. Saying a drizzled the sauce is a bit inaccurate, I really just plopped it on there.

The result was pretty fantastic though:

But probably too big. Most of the recipients couldn't finish a whole Melba on Acid.

This was a lot of work and I will probably never do it again. If I were to repeat it, I think I would just coat individual scoops of ice cream, then put multiple balls on the bed of peaches. That would stretch it a bit more and give me the ability to adjust it to appetite. That is really I Jet-size ball up there.

Some restaurant in Palisade should totally serve this so I can eat it without all that labor.

*: I did this at my folk's house. When I was maybe seventeen or eighteen, my younger brother, Derrick, left this freezer door open. The freezer thawed, as did multiple roasts, steaks, and turkeys. It was a very magical dinner that night, meat with multiple sides of meat. Derrick did not appreciate it as much I did. He also doesn't appreciate that I refer to leaving the freezer open as "Pulling a Derrick" to this day.

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