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Raspberry-Ricotta Ice Cream Pie with Anise Poached Peaches

Print Recipe
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours

Ingredients
  

Ladyfinger Almond Crust

  • 1 150g, 5.3oz package of ladyfingers
  • 1/2 cup graham cracker crumbs
  • 1/4 cup sliced almonds
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter melted

Raspberry-Ricotta Ice Cream

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • Zest of 1/2 a lemon
  • 1/4 teaspoon salt
  • 5 egg yolks beaten
  • 1/4 cup honey
  • 2 cups whole milk ricotta
  • 1 pint fresh raspberries washed

Anise Poached Peaches

  • 2 white flesh peaches
  • 2 cups water
  • 1 cup white wine
  • 1 cup granulated sugar
  • 3 sticks cinnamon
  • 3 star anise pods

Instructions
 

For the crust

  • Preheat the oven to 350°F.
  • Place the ladyfingers in a large food processor and blitz into crumbs. Pour the crumbs in a large bowl and add the remaining dry ingredients. Whisk to combine.
  • Pour the melted butter over the dry ingredients and stir until the mixture resembles wet sand.
  • Press the crust evenly into the bottom of a 9-inch spring form pan and up the sides. Bake for 10-15 minutes and let cool completely.

For the Ice Cream

  • While the crust is cooling, make the ice cream.
  • Pour the heavy cream in a small saucepan and place it over medium heat. Add the sugar, salt and lemon zest and stir until the sugar dissolves. Once steam begins to form on the surface of the cream, remove the pan from the heat.
  • Pour 2-3 ladles-full of the hot cream mixture over the egg yolks and whisk immediately to temper the eggs. Pour the egg mixture into the cream and whisk to combine.
  • Strain the custard into a bowl set inside an ice bath. Whisk the custard until luke warm, about 10 minutes. Set the custard aside.
  • Place the ricotta and honey in a food processor and blitz until very smooth. Whisk the ricotta mixture into the chilled custard mixture. Pour the ice cream into an ice cream maker and process for 30 minutes or until the ice cream resembles soft serve.
  • In the last five minutes of processing the ice cream, drop fresh raspberries into the ice cream maker one at a time.
  • Scoop the ice cream out of the maker and pour it into the Ladyfinger Almond Crust. Smooth out the surface using an offset spatula. Cover the pie with plastic wrap and transfer to the freezer. Let freeze for 3 hours or overnight.

For the Peaches

  • Pour the wine, water and sugar into a saucepan. Add the cinnamon sticks and anise pods and bring the mixture to a boil. Reduce to a simmer and let cook for 20 minutes.
  • Cut an X into the bottom of each peach and add them to the pot of simmering poaching liquid. Simmer for 15 minutes or until the peaches are tender. Transfer the peaches to the freezer and let chill for 15 minutes. Peel the peaches and slice thin. Set aside.

To Assemble

  • Take the pie out of the freezer and remove the ring from the springform pan. Decorate the surface of the pie with peach slices, fresh raspberries, and fresh sprigs of mint.
  • Either serve immediately or place the pie in the freezer until ready to serve.