Description
Creamy nectarine gelato swirled with homemade raspberry syrup – a dreamy summer dessert thats surprisingly easy to make without an ice cream maker!
Ingredients
Units
Scale
- 2 cups (500 ml) whole cream
- 14 oz (397 g) sweetened condensed milk
- 1 tsp vanilla extract
- 4 ripe nectarines
- 1/2 lbs (250 g) raspberries
- 4 Tbsp (50 g) granulated sugar
Instructions
- Stir together raspberries and sugar in a heavy-based saucepan over medium-low heat. Stir until raspberries break down completely and the mixture comes to a simmer, about 5 minutes.
- Strain through a mesh strainer, squashing any remaining pulp to get the liquid out. Set the syrup aside to cool to room temperature. Refrigerate until ready to use.
- Peel the nectarines, remove the stones, dice the flesh, and place in a small, heavy-based saucepan over medium-low heat.
- Cook gently until starting to break down, about 5 minutes. Remove from heat and puree in a food processor, with a stick blender, or 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 the mixture into a container, then slowly pour in the raspberry syrup while swirling 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 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian