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 and Coconut Cream, Ready for the Ice Cream Machine
This is my Thai adaptation with tamarind and coconut milk.
Nectarine-Coconut Ice Cream
2 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 milkPlace 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.
September 22
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!
Nectarine-Coconut Ice Cream served on a nectarine and topped with coconut flakes.
- Coconut-vanilla ice cream. (lifeasmrsm.wordpress.com)
- Why Coconuts Are So Good For You (fitsofhealth.com)
- dark chocolate coconut frozen yogurt (backtoherroots.com)
iLoveThaiCooking & Pranee's Thai Kitchen
Pranee's Thai Kitchen 
Thank you for posting this recipe. I prepared the nectarine purée and coconut cream yesterday and popped it into my machine this afternoon. It was absolutely gorgeous! It was also my first time using my ice cream machine which I got last week 🙂 it does a better job than whipping by hand!
Congratulations! Thank you using the recipe to break in your brand new ice cream machine. I am glad that today an ice cream machine is easy to use also. It is more of the planing. Thanks for your feedback.
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