Nectarine & Cardamon Ice Cream
The stonefruit is in abundance in NZ, the weather is beautiful and surf is just fine! It brings to mind the song lyrics “summertime and the living is easy, fish are jumping and the cotton is high”. With a few shoop…shoop..doobie doos in there for good measure, I always was better at the musical accompaniments than the singing. I think it has something to do with growing up in brass band country where it is common practice to pretend you are playing a trumpet with you hands it time to the melody. I blame you for that one Pop!
This is an easy recipe made from a base of yoghurt and whipped cream and as I leave you with it I am about to put my feet up in the hammock in the shade with another scoop! Apologies to my family who are freezing their behinds off in the UK but I do keep telling them to come out here.
- 200ml cream, whipped
- 200ml Greek yoghurt
- 200g nectarines (or peaches), quartered and stoned
- 1 tbsp honey
- seeds from 2 cardamom pod
- Place the honey, nectarines and cardamon in a pan and cook gently for 20 minutes. You want all the fruit to be soft so you can blend it into a puree. Allow to cool
- Once cooled add to the yoghurt.
- Add whipped cream to the yoghurt and gently fold together retaining as much air and volume as possible.
- Pour into an ice cream maker as per manufacturer’s instructions.
- If you do not have an ice cream maker place into a container as it is and freeze, the whipped cream will keep the texture light but not a creamy as with an ice cream maker. But it still taste good! For this method remove from the freeze 10 minutes before serving to allow the mixture to soften slightly.