A luxuriously smooth nectarine gelato artfully swirled with a vibrant homemade raspberry syrup, creating a fail-safe summertime treat that requires no ice cream maker.
There is something magical about the fusion of fresh summer fruits in a refreshing dessert. That definitely goes for this delicious nectarine gelato, swirled with homemade raspberry syrup, a summer treat that celebrates the bounty of the summer months. The beauty of this recipe isn’t just how awesomely tasty it is, but also how easy it is to make: no need for an ice cream maker; just a handful of ripe summer fruits, a bit of preparation, and a few minutes with the hand mixer.
In this version the recipe calls for ripe nectarines and the tart freshness of raspberries. However, the beauty of summer is its abundance of sweet, juicy fruits, and this recipe is an excellent base for additional exploration and creativity. Substitute peaches, plums or apricots for the nectarine base, or opt for strawberries, cherries or blackberries for the syrup. The possibilities are as endless as the summer days, and the resultant variations are sure to make this gelato a personalized household favorite. 
You can prepare the fruit a couple of days ahead of time and keep it refrigerated until the craving for a frosty treat strikes. And should you happen to own an ice cream machine, feel free to utilize it – though it’s by no means a prerequisite.
HOW TO MAKE NO-CHURN SUMMER GELATO
Raspberry Syrup Preparation
Begin by placing 250g of raspberries and 50g of granulated sugar in a heavy-based saucepan. Over medium-low heat, stir the ingredients until the raspberries fully break down, and the mixture reaches a simmering point. This should take around 5 minutes.
Strain and Cool the Raspberry Syrup
Once your raspberry and sugar mixture has reduced to a syrup-like consistency, strain it through a mesh strainer, pressing the remaining pulp to extract as much liquid as possible. Set the syrup aside to cool to room temperature. Expect to yield approximately half a cup of syrup. Once cooled, transfer it into a storage container and refrigerate until ready for use.
Prepare and Cook the Nectarines
Now, turn your attention to the nectarines. Begin by peeling them and removing the stones. Dice the nectarine flesh and place it in a small, heavy-based saucepan over medium-low heat. Let the nectarine pieces gently cook until they start to break down, which should take about 5 minutes.
Puree the Nectarines
After the nectarines have cooked, take them off the heat and puree them using a food processor, stick blender, or a fork if they’re soft enough. Once pureed, set the mixture aside to cool, then refrigerate until you’re ready to use it.
Beat the Cream
Next, you’ll want to beat the whole cream. Using a mixer, beat the cream on medium-high speed until it becomes thick and fluffy, but avoid overbeating it to the texture of whipped cream. This should take about 3-4 minutes.
Add Condensed Milk and Vanilla
To your cream, add one can of chilled, sweetened condensed milk and a teaspoon of vanilla extract. Continue beating the mixture until very soft peaks form when the whisk is lifted, creating a thick, mousse-like consistency.
Incorporate the Nectarine Pulp
At this stage, add the chilled nectarine pulp to your cream mixture. Beat the mixture very briefly just to combine these elements.
Pour and Swirl in Raspberry Syrup
Pour your nectarine-cream mixture into a container. As you pour, gradually introduce the chilled raspberry syrup, swirling it through the mixture using the flat of a butter knife to create beautiful, marbled patterns.
Freeze
Finally, seal the container tightly and place it in the freezer. For the gelato to set properly, freeze it for a minimum of 6 hours or, ideally, overnight. Now, you’re all set to enjoy your no-churn summer gelato
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No-Churn Summer Gelato
- Total Time: 6 hours 30 minutes
- Yield: 3 pints 1x
Description
A luxuriously smooth nectarine gelato artfully swirled with a vibrant homemade raspberry syrup, creating a fail-safe summertime treat that requires no ice cream maker.
Ingredients
- 500 ml (2 cups or 16 fl oz) whole cream
- 1 x 397g (14 oz can) sweetened condensed milk, chilled
- 1 tsp vanilla extract
- 4 ripe nectarines
- 250 g (about 1/2 pound) raspberries
- 50 g (4 Tbsp) granulated sugar
Instructions
- Stir together raspberries and sugar in a heavy-based saucepan over medium-low heat. Stir until raspberries break down completely and mixture comes to a simmer, about 5 minutes.
- Strain through a mesh strainer, squashing any remaining pulp to get the liquid out, and set syrup aside to cool to room temperature. You should have about half a cup of syrup. Transfer to a container and refrigerate until ready to use.
- Peel the nectarines and remove the stones, dice the flesh then place in a small, heavy-based saucepan over medium-low heat. Cook gently just until starting to break down, about 5 minutes, then remove from heat and puree in a food processor, with a stick blender or just mash with a fork if soft enough. Set aside to cool, then refrigerate until ready to use.
- Beat the cream on medium-high speed until thick and fluffy, but not to the texture of whipped cream, 3 – 4 minutes. Be careful not to overbeat.
- Add the condensed milk and vanilla and beat just until very soft peaks form when the whisk is lifted – it should have a thick, mousse-like consistency.
- Add the nectarine pulp and beat very briefly to combine.
- Pour mixture into a container, then slowly pour in raspberry syrup as you swirl it through with the flat of a butter knife.
- Seal the container tightly and freeze for at least 6 hours or overnight.
- Prep Time: 20 mins
- Freezing Time: 6 hours
- Cook Time: 10 mins
- Category: Dessert, Gelato, Ice Cream
- Method: Freezing
- Cuisine: Italian
Wow, this was amazing, so great!
Loved this recipe absolutely delicious.