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  • Author: Rachael Hooper
  • Yield: 3 pints 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the nectarine pulp and beat very briefly to combine.
  7. Pour mixture into a container, then slowly pour in raspberry syrup as you swirl it through with the flat of a butter knife.
  8. Seal the container tightly and freeze for at least 6 hours or overnight.
  • Category: Dessert, Gelato, Ice Cream
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