- 1
Ingredients
- 2 ripe nectarines
- 2 cups cold coconut milk- full fat is creamier, richer, less icy
- 3/4 cup organic cane sugar
- 1/2 teaspoon bourbon vanilla extract
Preparation
Step 1
Peel the skin and remove the pit from the two nectarines. Cut one roughly (this one is going into the blender, so 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. 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, Baby.
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.
Serves six.