*click on the link above to see the yummy pics that the GF goddess included with her post!
You'll need:
A blender
A 1 1/2 quart ice cream maker
with a frozen canister; 2 ripe nectarines
2 cups cold coconut milk (I used So Delicious, chilled in a carton)*
3/4 cup organic cane sugar
1/2 teaspoon vanilla extract
1/4 teaspoon xanthan gum
(optional)Peel the skin and remove the pit from the two nectarines. Cut one roughly (this one is going into the blender, so need to be fussy) and set aside (save any juicy bits). Slice the second nectarine into bite size pieces and set aside.
Pour the cold coconut milk into the blender. Add the cane sugar, vanilla and xanthan gum. Blend on high until the sugar is dissolved and the mixture is smooth and frothy.
Add in the rough cut nectarine and juicy bits. Blend until the coconut milk turns a lovely pale peach color.
Pour the blended liquid into the frozen ice cream canister and start your machine. Churn it.
After ten minutes or so add in the remaining nectarine pieces. Churn until it becomes the consistency of frozen custard.
Serve immediately for spectacular taste and texture.
Store the remaining ice cream in freezer containers
. Soften slightly before serving for best flavor and texture.
. Soften slightly before serving for best flavor and texture.Serves six.
Heather's Notes: I added toasted coconut to the top of each scoop for a little crunch and decoration... it really is better softened - and a great way to use up those super-juicy slightly over-ripe nectarines...
And now for the recipe linky - please share your favorite (or any recipe from your blog) - main, side, dessert, drink... whatever goes - or if you've found a recipe that you love on someone else's blog, feel free to link it up and share that too!
As usual, I am linking up at some friends hops...
