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No-churn nectarine and sour cream ice-cream with fresh peaches
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Prep Time:
560 minutes
Cook Time:
Total Time:
560 minutes
Indulge in divine nectarine-sour cream ice cream topped with fresh peaches for an exquisite dessert experience.
Ingredients:
  • 800g ripe nectarines (about 5), halved, pitted, coarsely chopped
  • 42.00 gm fresh lemon juice
  • 480g sour cream
  • 220g caster sugar
  • 1.88 gm ground ginger
  • 3 ripe peaches
Instructions:
  • Puree nectarines, lemon juice, and 1/4 teaspoon salt in a food processor or blender until smooth with small skin flecks. Add sour cream, sugar, and ginger, blend until smooth. Transfer to a shallow baking dish and freeze for around 6 hours until solid.
  • With a fork, gently break up the frozen puree into small chunks. Process the puree in batches in a food processor until silky smooth, remembering to scrape the sides as necessary. Transfer the ice cream mixture into a chilled loaf pan and freeze for approximately 3 hours, or until it reaches a scoopable consistency.
  • Slice the peaches into wedges and distribute them evenly among 6 chilled bowls. Add a scoop of ice cream on top and serve promptly. Store any extra ice cream in the freezer for later use.

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