This has nothing to do with Valentine’s Day, other than to fill someone’s heart with joy.
Okay, that may be overstating it. But we’re thrilled to share a sought-after lost Seventeen recipe we found on Pinterest quite by accident (Thank you , Sandra S.).
And we recalled a plea we received from Mandy way back:
“I am looking for a recipe that a friend made for me on my seventeenth birthday way back in 1976. It was a peach melba ice cream pie with a lemon wafer crust (I think). It was so good. I want to make one for her on her birthday this year. The recipe was in the July or August Seventeen Magazine of 1976. Anybody?”
Well, the folks at Arroyo Room came to rescue:
“I found this lovely recipe in Seventeen Magazine back in the last 1970s. I kept it all these years, only taking it out to make dessert for the most special of occasions.”
So without further ado:
PEACH PARADISE ICE CREAM PIE
For the crust:
1 1/3 cups lemon wafer or graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Combine ingredients in a bowl, then spread mixture evenly over bottom and up sides of a 9″ pie plate. Bake at 375 degrees for about 8 minutes. Place on a wire rack and cool completely.
10 oz frozen raspberries
1/2 cup red currant jelly
1 1/2 tsp cornstarch
1 Tbsp cold water
Thaw the raspberries. Drain a few on paper towels to decorate the pie later. Refreeze. Place remaining raspberries with the jelly in saucepan. Heat to a boil. Mix cornstarch and water until smooth. Stir into raspberries. Stir constantly until mixture thickens and bubbles for three minutes. Pour melba sauce into a bowl, through a sieve to remove raspberry seeds. Cover surface with wax paper and chill until completely cool.
1 pint vanilla ice cream
1 1/2 pints peach ice cream
1/2 pint heavy cream
1 Tbsp powdered sugar
Soften vanilla ice cream and spread all over the bottom of the pie pan on top of the crust. Cover with 1/3 cup of the melba sauce, marble it with spoon. Freeze pie until firm. Then top with scoops of peach ice cream. Freeze 4 hours. Whip the heavy cream, and add the powdered sugar. Using a pastry bag fitted with a shell tip, pipe the whipped cream around the scoops of peach ice cream. Add the reserved whole raspberries here and there.
Return to freezer.
When slicing, drizzle plate with a little remaining melba sauce.