Jul 14 2026
Restaurants›Mill's Tavern›Peach Melba Sundae Recipe

Peach Melba Sundae Recipe

Inspired by Mill's Tavern
Time1h 30m
Serves4

Malted Vanilla Ice Cream, White Peach Ice Cream, Brown Butter Blondie, Bourbon Butterscotch, Raspberry Sauce, Cornmeal Shortbread Crumble, Chantilly.

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Ingredients

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Ice Cream

Brown Butter Blondie

Bourbon Butterscotch

Raspberry Sauce

Cornmeal Shortbread Crumble

Chantilly

Method

Ice Cream Preparation

  1. 1

    Malted Vanilla Ice Cream

    Scoop the Malted Vanilla Ice Cream and keep it aside.

  2. 2

    White Peach Ice Cream

    Scoop the White Peach Ice Cream and keep it aside.

Brown Butter Blondie

  1. 3

    Prepare the Blondie

    Preheat the oven to 350°F (175°C). In a saucepan, melt the butter over medium heat until it turns brown and nutty. In a bowl, mix the brown sugar and granulated sugar with the melted butter. Add eggs and vanilla, mix well. Gradually add flour, salt, and baking powder. Pour into a greased baking dish and bake for 20-25 minutes. Allow to cool and crumble.

Bourbon Butterscotch

  1. 4

    Make the Butterscotch

    In a saucepan, combine brown sugar and butter over medium heat until melted. Stir in heavy cream and bourbon. Cook until thickened, about 5 minutes. Add a pinch of salt and remove from heat.

Raspberry Sauce

  1. 5

    Prepare the Sauce

    In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the sauce thickens, about 10 minutes. Strain to remove seeds if desired.

Cornmeal Shortbread Crumble

  1. 6

    Make the Crumble

    Preheat the oven to 350°F (175°C). In a bowl, mix flour, cornmeal, sugar, and salt. Cut in butter until crumbly. Spread onto a baking sheet and bake for 15-20 minutes or until golden. Let cool.

Chantilly

  1. 7

    Whip the Cream

    In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assembly

  1. 8

    Assemble the Sundae

    In a serving bowl, layer the Malted Vanilla Ice Cream and White Peach Ice Cream. Top with crumbled Brown Butter Blondie, drizzle with Bourbon Butterscotch and Raspberry Sauce. Finish with Cornmeal Shortbread Crumble and a dollop of Chantilly.

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