I Couldn’t Say No to Nectarines
It was too much temptation for me! Yesterday I went to a market and saw a box of a dozen local nectarines. Off course I purchased a box to take home. I had no idea at the time what I wanted to do with them. I ate a few and still had nine left. Then I remembered the cookbook that I had purchased the day before: A Passion for Ice Cream by Emily Luchetti. It won an IACP award. It was just perfect–I looked through the index and found a nectarine ice cream recipe. I want to give it a try today since I already had my ice cream machine ready in the freezer. It is not difficult nor time-consuming to make ice cream, but it is all about planning.
I spent a good forty-five minutes prepping and cooking, and now everything is ready to chill in the fridge. I will put the mixtures in the ice cream machine tomorrow while I am working at home, then let the machine do the work.
Nectarine-Coconut Ice Cream2 1/2 pounds of nectarines (about 5 fruits), peeled, pitted and chopped 1 tablespoon tamarind concentrate, or lemon juice 8 tablespoons sugar, divided 1 pinch of salt 1 1/2 cups heavy whipping cream 1/2 cup coconut milk
Place nectarines, tamarind concentrate, 4 tablespoons sugar, and salt in a medium size pot and bring to a boil. Let it cook on medium heat until it looks like a jam, about 15 to 20 minutes. Set aside to cool. It should yield about 2 1/2 cups.
Stir cream, coconut milk and the rest of the sugar in a sauce pan on medium heat until the sugar is melted. When it steams up, remove and let it cool.
Now I have both mixtures in separate containers and ready to go into the ice-cream machine. I will keep you posted on how it goes–with photos, off course. It will take a while, though. There is no natural sunshine in Seattle today for a food photograph.
I can’t wait to try the nectarine-coconut ice cream tomorrow.
Before lunch I placed the chilled nectarine and coconut cream mixtures in my ice cream machine. By the time I finished my lunch, the ice cream was done. I left it in the container and put it in the freezer.
At 2:20pm, I tasted it. OMG, delicious!© 2013 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com Related articles
- Coconut-vanilla ice cream. (lifeasmrsm.wordpress.com)
- Why Coconuts Are So Good For You (fitsofhealth.com)
- dark chocolate coconut frozen yogurt (backtoherroots.com)