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.
- 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
- 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
Keywords: gelato, italian, italian food, ice cream, no churn, summer dessert, frozen treats, nectarine, summer fruit, fruit