Nectarine Ice Cream with Coconut Milk

Creamy and subtle coconut milk and nectarine ice cream: vegan yum.

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.

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

Self portrait at a West Hollywood laundromat.

An orange tree across the street.

Palms and stucco style in WeHo.

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 with Coconut Milk

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
1/4 teaspoon xanthan gum (optional, but it really makes it creamy-smooth)

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 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, 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.

Note* The fuller fat the coconut milk, the creamier your ice cream will be. Lower fat coconut milks like So Delicious make an icier, more sherbet style dessert. You can always mix it up and use half full fat coconut milk and half less fat coconut milk, too.