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Skip to main content ZOËBAKES Toggle navigation * Home * Zoë’s Cookbooks * Zoë Bakes Cakes * Zoë Bakes Cookies * Events * Zoë on YouTube * About Zoë * About Zoë François * Press * Zoë on Instagram * Book Reviews * Contact * Zoë on TV * Zoë Bakes Season 1 * Zoë Bakes Season 2 * Zoë Bakes Season 3 * Shop 10 LABOR DAY DESSERTS FOR THE END OF SUMMER August 26, 2024August 26, 2024 Zoë François Leave a comment The unofficial end of summer is here, so why not ease into the start of fall? The weather is still warm, and you hopefully still have some fresh fruit on hand to make some of these Labor Day Desserts for one last summer blowout. MORE LATE SUMMER FAVORITES * 11 Blueberry Desserts * 17 Sweet Summer Peach Desserts * 17 Kids Snacks for Back To School Read More COCONUT CAKE WITH WHIPPED MILK CHOCOLATE FROSTING August 12, 2024August 19, 2024 Zoë François 1 Comment This recipe features three components—coconut cake, pastry cream and milk chocolate mascarpone frosting—from Zoë Bakes Cakes assembled together in a magical new way. That’s the fun of having a repertoire of recipes that you can mix and match, there are endless ways to create deliciousness. ► The tender, rich coconut cake is matched with a spiced-up coconut pastry cream. I added cardamom and coffee to the creamy coconut filling because I have always loved those flavors together but never thought to create a cake with them. Read More 17 KIDS’ SNACKS PERFECT FOR BACK TO SCHOOL August 12, 2024August 12, 2024 Zoë François 4 Comments Whether you’re looking for breakfast ideas before the kids head off to the bus stop, back to school treats to pack in their lunch boxes, after school snacks for kids, or a treat to wrap in a care package for your college student, I’ve got ideas for every palate (yes, even the most persnickety will find something here!). MORE FAVORITE FALL RECIPES * Back-to-school also means apple season! Try one of my 19 delicious apple recipes. * Pumkpin is the other official flavor of fall, and I have 13 tasty pumpkin desserts to choose from. * Don’t forget pears! It’s one of my favorite fruits for late summer and fall, and I have 18 pear desserts. Read More 17 SWEET SUMMER PEACH DESSERTS July 22, 2024July 24, 2024 Zoë François 6 Comments Sweet, season and distinct—peaches make me think of summer. These 17 peach desserts are sure to please! Peaches are such a beautiful, unique fruit. You never mistake peach flavor for something else, as there is just something about the juicy sweetness that is so obviously a peach. It’s fitting that peach season coincides with summer, because the fruit is bright, floral and fun, and to celebrate these tasty treats I put together a list of my favorite peach desserts. Each recipe showcases the peach flavor in its own way, and you’ll find pies, ice cream and so much more. MORE FRUIT FAVORITES * My list of 12 summer fruit pies is perfect for BBQs and parties. * Strawberry season winds down in late summer, but these 19 strawberry desserts are favorites for the season. * Fresh blueberries might be my favorite summer fruit, and I always make a few of these 11 blueberry desserts. Read More PEACH MELBA ICE CREAM July 15, 2024July 15, 2024 Zoë François 2 Comments This peach melba ice cream post is sponsored by Diamond Crystal Salt. All opinions are my own. The summeriest fruit is a perfectly ripe peach. It is exquisite all on its own but made better paired with ice cream and a drizzle of raspberry sauce. What I’ve just described is a Peach Melba, the iconic dessert created by the grandfather of pastry, Escoffier. His muse for this dessert was an opera star, Nellie Melba. His concoction layered the peach on top of the ice cream and then drizzled the whole thing in raspberry coulis. It’s a dessert I’ve made many times in restaurants when a case of summer peaches arrived in my pastry station. The key, in my humble opinion, is to peel the peach, so that the smooth, perfumy flesh is on display without the sometimes-fuzzy skin to interrupt. I was recently asked what my favorite sweet and salty treat is. I love them all! I think sweets are not complete without the balancing of some salt, with no exceptions that I can think of. The most surprising of these combinations may be desserts made with ripe fruit. A bit of salt can bring out the natural sweetness and intensify the flavors. I’m not necessarily going for salty, just enhancing the fruits potential. You’ll find salt in every single recipe I write. In this ice cream I use it in several places, some of which may surprise you. I put salt in the ice bath when peeling the peaches to keep it extra cold (same principle used in the old-fashioned hand-cranked ice cream machines to bring down the temperature when freezing), I use it in the peaches to heighten their flavor and I add Diamond Crystal Baking Salt “to taste” in the ice cream base as it is freezing. This is the beauty of the Baking salt, it dissolves instantly, so you can add it to something at the end and it will blend in effortlessly. This allows you to adjust the salt to your palate. Frozen desserts muffle the flavors a bit, so it is important to season them well to bring out the flavors. The base for this peach melba ice cream is Philadelphia-style ice cream, meaning it has no eggs, just cream, sugar, a bit of vanilla, and salt. It’s a much style of ice cream than traditional French-style, which contains egg yolks for richness. ► This ice cream is super easy to make and extra creamy despite being an eggless recipe. Other than cooking the fruit, you don’t need to cook this ice cream base, so you can freeze it just minutes after mixing. One of the most frequently asked questions I get is about desserts with no eggs and this is a perfect one for summertime! If you like Philadelphia-style ice cream, be sure to try my Philly-style chocolate ice cream next. Or if you love Peach Melba, try my take on it here. PEACH MELBA ICE CREAM This ice cream is made with perfectly ripe peaches, a super-easy vanilla ice cream (no eggs, no cooking), a sprinkle of salt, and a drizzle of raspberry coulis. It is the BEST, creamiest, frozen treat of the summer! No ratings yet Print Recipe Pin Recipe Rate Recipe Author: Zoë François INGREDIENTS PEACHES * 4 ripe peaches* peeled, pitted, ½” dice (see note below for peeling) * ½ cup (100g) brown sugar (light or dark) * 1 vanilla bean scraped and seeded** * 1/8 tsp Diamond Crystal Baking Salt * 1 Tbsp sugar * 1 Tbsp cornstarch*** RASPBERRY COULIS * 2 cups (252g) fresh or frozen raspberries * ½ cup (100g) sugar * 1/8 tsp Diamond Crystal Baking Salt NO-COOK NO-EGG ICE CREAM BASE * 2 cups (473ml) heavy whipping cream * 1 cup (237ml) half & half * 2 tsp vanilla extract * ½ cup (100g) sugar * 1/8 tsp Diamond Crystal Baking Salt**** FOR SERVING * Fresh berries for serving * Ice cream cones optional INSTRUCTIONS COOK THE PEACHES * In a medium sized pot, over medium heat, cook the peaches, brown sugar, vanilla seeds and Baking salt until the peaches are tender but not falling apart. * In a small bowl, whisk together the sugar and starch, then stir the mixture into the peaches and cook for 2 minutes. The juices will look milky when you add the starch and should be clear and thick once the 2 minutes are done. Pour peaches into a bowl and refrigerate to cool. This can be done a day ahead. MAKE THE RASPBERRY COULIS * In a medium saucepot cook the raspberries and sugar until the juices are as thick as maple syrup. Depnding on the fruit this can take 5 to 10 minutes. Strain through a fine mesh strainer to remove the seeds. Refrigerate the coulis until well chilled. Can be done a day ahead. MAKE THE ICE CREAM BASE * Place a two quart or larger container in the freezer to chill before starting your ice cream. This will prevent the ice cream from melting as you add it to the container after it churns. * In a blender, add the heavy cream, half & half, vanilla, sugar, Baking salt and ½ of the chilled peach mixture. Blend for about 30 seconds. Most of the peaches will be pureed into the cream but it doesn’t need to be perfectly smooth. * Freeze the mixture according to your ice cream maker’s instructions. * When the ice cream is starting to set up but not finished churning, add the remaining chilled peaches. Taste the ice cream and add more Baking salt to taste. HOW TO LAYER ICE CREAM AN COULIS * Place 1/3 of the ice cream in the prepared frozen container. Smooth out the top and then pour about a ¼ cup of the coulis over the top. * Repeat with another layer of the ice cream. The coulis will want to slide around, so you will have to very gently coax the next layer of ice cream into place. Add another layer of coulis. * Spoon on final layer of ice cream and finish with a ¼ cup of coulis. You will have more coulis left over for pouring over the ice cream when you serve it. * Freeze until ready to serve. If you freeze the ice cream for more than 3 hours before serving, remove the ice cream from the freezer about 20 minutes before scooping to temper it (make sure it’s not set too hard). It’s better to be a little melty then to be hard. * Use an ice cream scoop dipped in hot water to serve. Add more coulis and some fresh berries if you are serving in a bowl. TO PEEL PEACHES * In a large bowl, add 6 cups of ice, plus enough water to cover the ice, and 1 tablespoon Diamond Crystal Salt. Set aside. * Use a sharp paring knife to cut an X in the bottom of the peach skin, try not to cut too deeply into the flesh of the fruit. * Bring a large pot filled with water to a boil. Add the 4 peaches to the boiling water. Let them cook for about 30 seconds, remove and plunge immediately into the ice water. * Use your fingers to peel away the skin, it should fall right off. If it resists, put it back into the boiling water for a few more seconds. NOTES *Look for “cling-free” peaches to make pitting easier. It’s all in the name—the cling-free varieties mean that the peach won’t cling to the pit and you can easily remove them. **Replace the vanilla seeds with 1 Tbsp vanilla extract. If you use the seeds, you can use the scraped bean for your homemade vanilla extract instead of adding it to the pot. ***Use any other starch to thicken this if you can’t use corn products. Tapioca starch or potato starch works. ****Because this salt dissolves instantly, you can adjust the amount as the ice cream is churning. Midway through the freezing, taste the base and make sure it has enough salt to taste exciting. Freezing food can reduce the intensity of the flavors, so it is nice to adjust the salt midway. Tried this recipe?Let us know how it was! 11 TASTY BLUEBERRY DESSERTS FOR A SUMMER HARVEST July 14, 2024July 15, 2024 Zoë François Leave a comment Nothing beats fresh summer blueberry desserts. I always turn to this list of 11 desserts after getting my hands on some fresh-picked bluebrries. Blueberries are one of those ingredients that need nothing more than themselves to be special. The color adds natural drama and the sweet-tart flavor is a perfect feature for so many desserts, be it cheesecake, galette, cobbler or bars. I also love that you can have delicious blueberry desserts any time of year because frozen blueberries work so well in many different recipes. I always have them in my freezer, so even if it’s not peak summer, I can pull them out and make something incredible whenever I have a craving for blueberry desserts! MORE FAVORITE SUMMER FRUIT DESSERTS * 12 Summer Fruit Pies * 14 Sweet Summer Peach Desserts * 19 Fresh Strawberry Desserts Read More POSTS NAVIGATION 1 2 … 96 Older posts Search for: WELCOME TO ZOËBAKES I'm Zoë François and I love to bake. This is where I play with sugar and take the mystery out of baking everything from cookies to wedding cakes. 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