Nectarine {custard} Ice Cream

Another successful ice cream – this time a custard-based nectarine one.  The flavour-possibilities are just endless and I have so many ideas for yummy new flavours! Perhaps I need to get that ice cream maker soon…

I decided to make a nectarine ice cream, well, because I had lots of nectarines and didn’t want them to go bad – but also, it’s such a great and refreshing summer taste!

For the custard base, you will need:

4 large egg yolks

3/4 cup sugar

2 cups full cream milk

Whisk together the egg yolks and the sugar. In a small saucepan, heat the milk, but don’t let it boil – you should be able to stick your finger in it without burning. Next, slowly add the warm milk to the egg mixture while whisking. When all the milk has been added to the eggs, transfer the mixture back to the saucepan and whisk over medium heat. Don’t let it boil; just continue to whisk until it has thickened and can coat the back of a spoon.

For the nectarine part, you will need:

6 ripe nectarines, stones removed

1 cup of cream

1 tsp vanilla essence

Blitz the nectarines into a pulp with a food processor or blender. Add the vanilla essence and the cream and blend until you have a smooth and creamy mixture.

Strain the cooled custard through a sieve and add to the creamy nectarine slush. Refrigerate for an hour or so and then transfer to freezer {in a large plastic container with a lid}. I did the whole 40min, whisk, 40min, whisk thing again. Basically, you keep the ice cream mixture in the freezer for 40minutes, take it out and whisk. Freeze again for 40minutes, take it out and whisk. Freeze once more for 40minutes, whisk and then it can stay in the freezer.

Yummylicious – enjoy! X

Nectarine ice cream Nectarine ice cream

#dessert tonight: Custard Cake

Custard Cake

Truly delicious and super easy too!  I got this recipe from Pinterest – from another blogger I follow: white on rice couple… So I thought I’d try it out – and it didn’t disappoint! (I adjusted the recipe a tiny bit to work better for me…)

113g butter

2 cups of milk

4 eggs, separated

150g icing sugar

1 tbs water

115g flour

1 tsp vanilla extract

Preheat oven to 160C, lightly butter baking dish.

Melt butter & set aside. Warm milk and set aside.

Whip egg whites to stiff peaks (add a few drops of vinegar to help eggs stay stable) and set aside.

Beat egg yolks & sugar, mix in melted butter & water until evenly incorporated.

Mix in the flour. Add milk & vanilla – slowly – until well mixed.

Fold in egg whites using a whisk – ensure all big chunks are mixed in properly (it will look a bit curd-like.. All normal!)

Pour batter (very liquid batter) into oven dish and bake at 160C for 40-45minutes until the top is golden and set. Let it cool completely before removing from dish, dust with icing, cut and serve.

This will be delicious with some fresh strawberries or raspberries!

Enjoy! X