A cool and creamy way to enjoy delicious summer fruits.
No ice cream maker is required for this, just a bit of fruit preparation, then a few minutes with the hand mixer. It would, of course, work just find in a machine as well, if you’d prefer to use one.
You can use any combination of summer fruits for this gelato – for example, peaches, plums or apricots for the ice cream; strawberries, cherries or blackberries for the ripple, or vice versa. The fruit can be prepared up to a couple of days ahead and stored in the fridge until you’re ready to whip up your gelato.
Makes about 1.5 litres (3 pints)
Preparation: 30 minutes (including prep of fruit)
Cooling/chilling: 2 – 3 hours
Freezing: 6 hours or overnight
500ml (2 cups or 16 fl oz) whole cream
1 x 397g (14 oz) can sweetened condensed milk, chilled
1 tsp vanilla extract
4 ripe nectarines
250g (about 1/2 pound) raspberries
50g (4 Tbsp) granulated sugar
Stir together raspberries and sugar in a heavy-based saucepan over medium-low heat. Stir until raspberries break down completely and mixture comes to a simmer, about 5 minutes.
Strain through a mesh strainer, squashing any remaining pulp to get the liquid out, and set syrup aside to cool to room temperature. You should have about half a cup of syrup. Transfer to a container and refrigerate until ready to use.
Peel the nectarines and remove the stones, dice the flesh then place in a small, heavy-based saucepan over medium-low heat. Cook gently just until starting to break down, about 5 minutes, then remove from heat and puree in a food processor, with a stick blender or just mash with a fork if soft enough. Set aside to cool, then refrigerate until ready to use.
Beat the cream on medium-high speed until thick and fluffy, but not to the texture of whipped cream, 3 – 4 minutes. Be careful not to overbeat.
Add the condensed milk and vanilla and beat just until very soft peaks form when the whisk is lifted – it should have a thick, mousse-like consistency.
Add the nectarine pulp and beat very briefly to combine.
Pour mixture into a container, then slowly pour in raspberry syrup as you swirl it through with the flat of a butter knife.
Seal the container tightly and freeze for at least 6 hours or overnight.