Nectarine ice cream
A creamy, fruity no-churn ice cream featuring roasted nectarines and sweetened condensed milk. Quick to prepare, naturally rich in flavor, and perfect for a simple, satisfying dessert.
Equipment
- 1 Oven (preheated to 400°F / 200°C)
- 1 Roasting dish (medium size)
- 1 Food processor or blender
- (1) Mixing bowl (medium)
- 1 Whisk or electric mixer
- 1 Plastic container or loaf tin (for freezing)
- 1 spatula
Ingredients
- 12 oz ≈3 medium nectarines, halved, stones removed
- 1 tbsp brown sugar
- ⅔ cup heavy cream double cream
- ½ cup sweetened condensed milk
Instructions
- Roast the nectarines: Preheat your oven to 400°F (200°C). Cut the nectarines in half and remove the stones. Chop them into chunky pieces and place them in a medium roasting dish. Sprinkle the brown sugar evenly over the fruit, then roast for 15–20 minutes. The nectarines should become tender, slightly caramelized on top, and release a fragrant, golden syrup. Allow them to cool completely before moving on.
- Peel and puree the fruit: Once cooled, gently remove the skins from the roasted nectarine chunks. Transfer the peeled nectarines to a food processor or blender. Blend until the mixture is mostly smooth, leaving a few small chunks for texture if desired. The puree should be fragrant, slightly thick, and ready to blend with cream.
- Whip the cream: In a medium mixing bowl, whip the heavy cream using a whisk or electric mixer until medium-firm peaks form. The cream should hold its shape but remain soft enough to fold easily, creating a light and airy texture for the ice cream.
- Combine puree and cream: Carefully fold the nectarine puree and sweetened condensed milk into the whipped cream. Use gentle motions to incorporate the ingredients without deflating the cream, ensuring an even color and creamy consistency. Avoid overmixing to maintain a light, fluffy texture.
- Freeze the mixture: Pour the finished mixture into a plastic container or loaf tin. Cover tightly with a lid or plastic wrap and transfer to the freezer. For a soft-serve texture, freeze for at least 4 hours; for a firmer, scoopable ice cream, leave it overnight. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Notes
- Use ripe but firm nectarines to avoid overly watery puree and ensure natural sweetness.
- Roasting enhances the fruit’s flavor and adds subtle caramel notes; don’t skip this step.
- Whipping the cream to medium-firm peaks is key for a light, airy texture—avoid overwhipping.
- Gently folding ingredients preserves the cream’s volume and prevents the ice cream from becoming dense.
- For best texture, freeze the ice cream in a shallow container to speed up chilling and make scooping easier.
- You can prepare the nectarine puree a day ahead; just keep it covered in the refrigerator until ready to use.