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–+ servings
glass with nectarine ice cream and tub behind
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5 from 1 vote

Nectarine ice cream (no churn)

This nectarine ice cream is deliciously creamy and with a mellow, gently fruity flavor.
Prep Time10 minutes
Cook Time20 minutes
freezing time (min)4 hours
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4 approx - makes a little more than 2 cups/480ml)
Calories: 308kcal
Author: Caroline
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Ingredients

  • 12 oz nectarines (12oz is approx 3 fruit)
  • 1 tablespoon brown sugar
  • ⅔ cup heavy cream double cream
  • ½ cup sweetened condensed milk

Instructions

  • Preheat the oven to 400F/200C. Halve the nectarines and discard the stones. Cut the nectarines into chunks and place in a roasting dish.
  • Sprinkle the brown sugar over the nectarine pieces then roast for approximately 15-20 minutes until the nectarines are soft and starting to caramelize on top a little. Remove from oven and allow to cool (can be prepared day ahead).
  • Once cooled, remove the skins from the nectarines and place the peeled chunks in a food processor or blender. Blend until relatively smooth (smaller chunks are fine).
  • Separately, whip the cream until it forms medium-firm peaks.
  • Carefully fold the nectarine puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.
  • Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer.
  • Leave to freeze for 4 hours, minimum, for soft-serve or ideally overnight.

Video

Nutrition

Calories: 308kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 64mg | Potassium: 347mg | Fiber: 1g | Sugar: 30g | Vitamin A: 968IU | Vitamin C: 6mg | Calcium: 142mg | Iron: 1mg
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