This fine fruit ice cream tastes better when it has just been made. But it also remains creamy until the next day.
Ingredients
1/3 vanilla stick
100 ml of water
50 grams of sugar
50 grams of clear colored honey
200 grams of completely ripe nectarines
Limejuice of ½ lemon
200 grams of cream
Preparation
- Open the vanilla stick with a sharp knife. Then boil it over low heat for just 5 minutes uncovered with the water and the sugar.
- Take the vanilla stick out of the pot and scrape the pulp out of it and add it into the sugar mixture. Add in the honey and mix it all until the honey dissolves.
- Allow the mixture to cool.
- Boil the nectarines in boiling water and then put them under cold water and peel them with a fine knife. Then take the meat off of the bones and cut it up in pieces. Put the pieces of fruit in a blender and pour the limejuice on it.
- Add the fruit to the cooled off sugar mixture and cream and beat it for 30 to 60 seconds.
- Put the preparation a plastic recipient right away and put it in the refrigerator for 20 minutes. Then put it in another plastic container of at least ½ liter capacity and put it in the freezer for 5 to 6 hours at a temperature of at least – 18 degrees C. Stir it every 30 minutes.
- Serve out the ice cream scoops and decorate it as you wish with whipped cream or sliced nectarines.
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