With the Melbourne over-30 degrees weather set to continue and expected to go higher next week, it's a good time to make ice cream just to open the freezer door for a breeze of cool air. This no-churn ice cream is still on my to-do list, but hey, might as well use some seasonal peaches or nectarines before they're gone. Alice Medrich calls this an ice cream, but it tasted more like a creamy, tangy frozen yogurt to us.
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Sour nectarine ice cream makes around 500ml
adapted from Alice Medrich's peaches 'n' sour cream ice cream in Sinfully Easy Delicious Desserts; available online over here
According to Wikipedia, peaches and nectarines are essentially the same fruit except for their skin, so neither one of them will do. The nectarines I used were kinda firm, but use soft and squishy ripe ones for a sweeter taste. I also reduced a lot of the sugar, so increase it for a less tart taste.
3 yellow nectarines
juice and zest of half a lemon
300ml sour cream
45g caster sugar
Peel and slice the nectarines and puree with lemon juice and zest in a food processor. Add sour cream and sugar and blitz until smooth. Transfer mixture into a shallow tray and freeze.
As the mixture starts to freeze around the edges, blitz in a food processor and freeze. Repeat 3-4 times for a creamier ice cream. It will take a while, but totally worth the effort. For the final blitz, the texture should resemble something like softened ice cream. Transfer mixture into a taller container and freeze until firm enough to scoop.