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Posts Tagged ‘frozen desserts’

Nectarine Gelato Nectarines often take a back seat to the king of summer fruit, the peach. But according to the University of Rhode Island Landscape and Horticultural Program, Fresh peaches provide respectable amounts of the antioxidant Vitamins A and C in addition to potassium and fiber. Nectarines provide twice the Vitamin A, slightly more Vitamin C, and much more potassium than peaches. And, if that’s not enough, a vendor at a farmers market recently suggested to my husband that he use nectarines instead of peaches to make “peach” gelato. He said, “Nectarines taste more ‘peachy’ and have more fragrance.” Step aside fuzzy peaches, a new king has been anointed!

Nectarine Gelato
Adapted from a recipe found on MangiaBenePasta

INGREDIENTS
1½ cups heavy cream
1½ cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
1 to 1-1/3 cups of nectarine purée

DIRECTIONS
1. In a medium saucepan, combine the cream, milk, and sugar. Cook over medium heat until the mixture comes to a simmer.

2. Remove from heat.

3. Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes. Strain into a clean bowl discarding the vanilla bean.

4. Stir in the nectarine purée.

5. Cover and refrigerate for at least 2 hours or overnight.

6. Transfer to an ice cream maker and freeze according to manufacturer’s directions.

Makes a little over one quart

LINNELL’S NOTES
1. My husband tripled the recipe, so that we could give away some of the gelato as gifts. To do that, he used 3 to 4 cups of nectarine purée.

2. To that tripled recipe, my husband added 1/2 cup sugar and juice of half a lemon to the nectarine purée. These amounts are dependent on the sweetness of the fruit.

Enjoy!

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Watermelon Mint Coconut Lime Popsicles What could top off a lovely summer evening of swimming under the stars? What about lazily counting shooting stars while eating delicious homemade popsicles? With the exotic flavors of watermelon, coconut, lime, and mint, these icy treats are as sophisticated as they are refreshing.

Waikiki Kickers
Nugget Markets, The Field Guide, Issue No. 16

INGREDIENTS
4 cups watermelon (cubed)
1/2 cup coconut cream
1 teaspoon lime zest
Juice of one lime
1 teaspoon chopped mint

DIRECTIONS
1. Combine all ingredients in blender and puree.

2. Pour mixture into popsicle molds and freeze overnight.

Serves 6

LINNELL’S NOTES

1. Because the watermelon I purchased wasn’t as sweet as it could be, I added 1 teaspoon of organic light agave nectar to the mixture before freezing.

2. Coconut cream is not the same thing as coconut milk. Coconut cream is thicker and richer than coconut milk.

3. The ingredients separated while the popsicles were freezing. I think the coconut fat rose to the top. The popsicles still tasted great and they looked like I had intentionally layered them.

4. This recipe made six popsicles, plus a full ice cube tray. I need to go out and purchase more popsicle molds!

Enjoy!

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