Roast nectarine ice cream
A rich, roasty ice cream using gorgeous nectarines
Equipment
- stove top/oven pan
- ice cream churner
- hand mixer or food processor
Ingredients
- 2.2 lbs (1 kg) very ripe white nectarines
- ⅓ of a cup (100 gms) caster sugar
- ⅔ of a cup (150 ml) sour cream
- 1 and ¼ cups (300 ml) thickened cream
- 1 tablespoon (15ml) lemon juice
- 1 pinch salt
Instructions
- Preheat oven to 430°F (220°C)
- Put nectarines in a stove/oven proof pan and sprinkle with sugar
- Roast for 30mins
- Remove nectarines from oven, turn over in pan, then sprinkle with some of the sugar in the pan. Return to oven and roast for a further 20 mins
- Allow nectarines to cool. Remove stones from nectarines and put into a small seperate saucepan. Put cooked nectarines into a high sided bowl and blitz with a hand mixer or briefly in a food processor. You want to break up the fruit, not puree it.
- Place blitz nectarines back into pan and put on a low heat. Simmer and stir, working off the caramelised sugar with a spoon or heatproof spatular until it dissolves into the nectarine pure.
- Once all sugar is dissolved and mixed in, allow to cool.
- Strain nectarine mix and refrigerate until chilled.
- In the mean time, add cream to nectarine stones in saucepan. Simmer on a very low heat for about 10 mins. Allow to cool, then strain out the stones.
- Transfer to a bowl and mix in sour cream, lemon and salt. Refrigerate until chilled.
- If using a using a self chilling churner, turn on the machine 10 mins before churning, otherwise take freezer bowl out of the freezer just before churning.
- Mix chilled nectarine mix and cream mix together.
- Churn mix in ice cream churner. Takes about 25 mins, depending on your churner. It will be the consistency of soft serve when done.
- Serve immediately or if a firmer consistency is preferred transfer to a container and freeze until desired consistency is reached.