Nectarine Coconut Milk “Ice Cream”
Posted September 1st, 2010
from Gluten-Free Goddess
Serves 6
**Gluten-free Goddess’ note: I like to serve this kind of ice cream soft- in other words, not rock hard from the freezer. Serving it softened boosts the nectarine flavor. After all, frozen fruit doesn’t really taste like much.
You’ll need:
- A blender
- A 1 1/2 quart ice cream maker with a frozen canister
Ingredients:
- 2 ripe nectarines
- 2 cups cold coconut milk
- 3/4 cup organic cane sugar
- 1/2 teaspoon bourbon vanilla extract
- 1/4 teaspoon xanthan gum (optional)
Directions:
- Peel the skin and remove the pit from the two nectarines. Cut one roughly (this one is going into the blender, so no need to be fussy) and set aside (save any juicy bits). Slice the second nectarine into bite size pieces and set aside.
- Pour the cold coconut milk into the blender. Add the cane sugar, vanilla and xanthan gum. Blend on high until the sugar is dissolved and the mixture is smooth and frothy.
- Add in the rough cut nectarine and juicy bits. Blend until the coconut milk turns a lovely pale peach color.
- Pour the blended liquid into the frozen ice cream canister and start your machine. Churn it.
- After ten minutes or so add in the remaining nectarine pieces. Churn until it becomes the consistency of frozen custard.
- Serve immediately for spectacular taste and texture.
- Store the remaining ice cream in freezer containers. Soften slightly before serving for best flavor and texture.
Baked potatoes are delicious on a cold day, but they are also time-consuming. Try this shortcut recipe with tater tots for a quick meal.
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