It’s hot so let’s make ice-cream (roasted nectarine ice-cream)

Can we all just take a minute and have a collective whinge about this heat? Here in Auckland, it’s 29°c, with about 70% humidity. It is nasty. And I know people say ‘but you’ll be complaining once it’s cold’. And to that I say ‘yes, but you can warm up when you’re cold. It’s much harder to cool down!’ However, ice-cream helps. It helps so much. The only thing it doesn’t help is your waistline.

It’s stone fruit season here in NZ. Peaches, nectarines, apricots and plums are at their very best. This ice-cream pairs a rich and creamy base with sweet and juicy nectarines. We roast them so they’re nice and caramelly and add a home-made biscuit crumb for a bit of crunch. It’s like summer in a cone!

You will need an ice-cream maker for this. I use this one  (mine is pink and not as expensive.) You’ll need to start this a day in advance. The ice-cream base needs to be super chilled so ice crystals don’t form. And although there are 3 components, they’re all super easy. Let’s get started!

(Hand modelling by Bradley, age 7.)

For the biscuit crumb

Ingredients

100g granulated sugar
1½ tablespoons light brown sugar
90g cake flour
½ teaspoon baking powder
½ teaspoon salt
40g grapeseed oil
1 tablespoon vanilla extract

Method
Preheat the oven to 150°C and line a rimmed baking tray with baking paper.
Combine the sugars, flour, baking powder and in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until well combined. Add the oil and vanilla and mix on low speed until small clumps form.
Spread the clumps on the prepared baking tray. Bake for 20 minutes, breaking up the clumps once or twice during baking.  The crumbs should be slightly moist to the touch; they will dry and harden as they continue cooling. Allow the crumbs to cool completely before using.
This recipe makes more than you need so the crumbs can be stored in an airtight container at room temperature for 1 week, or in the fridge or freezer for up to 1 month.
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For the ice cream 

It’s best to have everything measured and ready for action.

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Ingredients

375ml milk (use full fat)
225g sugar
750ml cream
7 large egg yolks (I use size 7)
1 teaspoon vanilla extract
pinch of salt

Method

In a bowl, whisk the egg yolks and set aside.
Pour the cream into a large bowl and set a sieve across the top. Set aside.
Add the milk, sugar and salt to a medium saucepan and heat over medium-low heat, stirring constantly until the sugar has dissolved. Remove from the heat.
Slowly add ½c of the warm milk to the egg yolks, whisking constantly.
Pour the warmed egg yolks back into the saucepan and cook over medium-low heat, stirring constantly with a heat proof spatula. The mixture will thicken; it will take about 10 minutes and should coat the back of the spatula.
Pour the custard through the sieve, into the cream. Whisk in the vanilla extract.
Set the custard over an ice water bath (I just filled my sink with cold water and ice) and stir until cool. It will only take a couple of minutes.
Cover with Gladwrap, pressing so the plastic sticks to the surface of the custard, and then refrigerate overnight.

For the roasted nectarines

Ingredients

4 nectarines, thinly sliced
5 dessert spoons of brown sugar
½ teaspoon salt

Method

Preheat your oven to 200°C and line a baking tray with baking paper.
Combine the brown sugar and salt in a small bowl and squish any lumps.
Lay the nectarine slices in a thin layer on the baking tray and sprinkle with the sugar mixture.
Roast for about 30 minutes. The nectarines will look lovely and golden.
Cool completely before using.

Putting everything together
Churn your ice-cream according to your ice-cream makers instructions.
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Once it is churned, tip it into a large bowl and add the nectarines and 1 cup of the biscuit crumbs.
Gently fold together. Spoon into a large loaf tin and sprinkle with a few more biscuit crumbs. Pop it into the freezer for a couple of hours, until it’s of a scooping consistency.
Makes about 1.5lt. Store, covered in the freezer, for a couple of weeks.
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Notes
  • Biscuit crumb recipe from Christina Tosi.
  • Canola oil can be substituted for grapeseed oil.

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