Nectarine No-Churn Ice Cream
My fuss free nectarine no-churn ice cream recipe with fresh nectarines, heavy cream, sour cream and lightly sweetened with dark brown sugar.
Ingredients
- 4 large very ripe nectarines see notes
- 1 teaspoon fresh lime juice
- ¼ cup + 1 tablespoon dark brown sugar
- 1 very small pinch kosher salt
- 1 cup full-fat sour cream
- 1 cup heavy whipping cream
To serve:
- Local honey drizzled
- Flaky Salt
- Bee Pollen optional
Instructions
For the no-churn method:
- Line a 9x13 high sided jelly roll pan with parchment paper. Set aside.
- Peel the nectarines over a medium bowl (to catch all that delicious juice) and cut them into large wedges. Discard the peel (or eat it - yum!)
- In a 5 cup food processor, blend the nectarines, lime juice, dark brown sugar, sour cream and pinch of kosher salt and blend until completely smooth. Pour into a large mixing bowl and set aside.
- In another large bowl, add the heavy cream. Using a hand mixer, slowly begin to beat the heavy cream. Gradually increase the speed and whip the cream into stiff peaks.
- Using a spatula, carefully fold half of the whipped cream into the nectarine puree. Add the remainder of the whipped cream and repeat.
- Pour the nectarine cream into the 9x13 jelly roll. Smooth it out but do not flatten. Carefully place in the freezer for 8 hours.
- Remove the jelly roll pan from the freezer and let it stand on the counter for 5 minutes. Peel the nectarine cream off the parchment paper and break into small pieces and place half into the food processor. You will need to work in batches.
- Turn the food processor on and process until the frozen nectarine cream churns into a thick soft-serve consistency. You will need to stop to tamp down or stir the ice cream with a spoon every so often. This may take a few minutes, be patient.
- Spoon the ice cream into a 9x5 loaf pan.
- Repeat with the second half of the frozen nectarine cream.
- Pour the nectarine ice cream into a 9x5 loaf pan or ice cream container, cover tightly with plastic wrap and freeze for at least 8 hours or until the ice cream has completely hardened.
- Remove the ice cream from the freezer about 5-10 minutes before serving to slightly soften.
- To serve, top with a small drizzle of honey, a touch of flaky salt, and (optional) bee pollen.
With an ice cream maker:
- Peel the nectarines over a medium bowl (to catch all that delicious juice) and cut them into large wedges. Discard the peel (or eat it - yum!)
- Blend the nectarines, lime juice, dark brown sugar, sour cream, heavy whipping cream, and pinch of kosher salt and blend until completely smooth. Place in the fridge and chill for 1 hour.
- Place the mixture into the bowl of your ice cream churner and churn on low until you have the consistency of ice cream. For me this takes 15 minutes but yours may take 20 depending on your ice cream maker.
- Transfer the ice cream to a freezer friendly container and freeze until the urge for ice cream strikes.
Notes
Nectarines: Use the ripest, softest, fragrant nectarines you can find. The kind that, when you peel them, your hands get drenched in juice and the skin feels thin and flimsy. This will guarantee you incredible ice cream.
A note on home made ice cream: Remove your ice cream from the freezer a few minutes sooner than store bought ice cream to thaw a little before scooping. Store bought ice creams often have oils and extra additives to make their ice cream easier to scoop.