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Nectarine Ice Cream with Coconut Milk

vegan nectarine ice cream recipe
Creamy and subtle coconut milk and nectarine ice cream.

Coconut Vegan Bliss


It's been hot and sultry here in West Hollywood. [One could argue, when is West Hollywood not hot and sultry, Babycakes?] We've been settling into our new apartment, hanging curtains (adios, vertical blinds), unpacking books, and doing laundry. So before I share the new coconut milk ice cream recipe I whipped up last night (after scarfing down vegan tacos like there was no tomorrow, which would be, today) I thought I might  also share a few random pics from our new neighborhood.

West Hollywood rocks.



Banana coconut almond pancakes at Hugo's.
Gluten-free and vegan, Baby.



Self portrait at a West Hollywood laundromat.


citrus

An orange tree across the street.


IMG_1915

Palms and stucco style in WeHo.


ivy

My kitchen sink window with a gorgeous ivy from Mickey Hargitay's
 Plants (Mariska's brother has a gifted green thumb).




Mad Men eye candy. Are you watching this season?
(And Sally, honey, don't worry. I had a thing for Illya Kuryakin, too.)

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vegan nectarine ice cream recipe

Karina's Vegan Nectarine Ice Cream Recipe with Coconut Milk

Recipe posted August 2010 by Karina Allrich.

I like to serve this kind of ice cream soft- in other words, not rock hard from the freezer. Serving it softened boosts the nectarine flavor. After all, frozen fruit doesn't really taste like much.

You'll need:

A blender or Vita-Mix
A 1 1/2 quart ice cream maker with a frozen canister

Ingredients:

2 ripe nectarines
2 cups cold coconut milk- full fat is creamier, richer, less icy
3/4 cup organic cane sugar
1/2 teaspoon bourbon vanilla extract

Instructions:

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. 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, Baby.

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.

Serves six.

Notes*

The fuller fat the coconut milk, the creamier your ice cream will be. Lower fat coconut milk in cartons makes an icier, more sherbet style dessert.  
If you use a thinner non-dairy milk, try adding 1/4 teaspoon xanthan gum to help thicken it.



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xox Karina