Food & Wine
Toasted coconut ice cream with roasted nectarines
This simple-yet-rich, creamy ice cream can be made without an ice cream machine and combines perfectly with the roasted nectarines in this recipe.
Ingredients:
- 300g thickened cream
- 395g can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 cup desiccated coconut, lightly toasted
Roasted nectarines
- 4 medium nectarines, firm but ripe
- 1/2 cup sweet dessert wine
- 1 cup water
- 1 cinnamon stick
- 1 strip orange peel
- 1/4 cup honey
- Flaked coconut to garnish
Method:
- For the ice cream, beat the thickened cream and condensed milk for five minutes on a medium speed. The mixture should have a thick consistency when finished.
- Fold vanilla and coconut into the mixture.
- Spoon the mixture into a container, cover and freeze for at least four hours.
- To prepare the nectarines, first heat the oven to 180°C.
- Place the fruit in a small roasting dish and pour over wine and water.
- Add cinnamon stick, orange peel and honey.
- The liquid should be approximately halfway up the sides of the fruit.
- Roast fruit for 15 minutes, baste or turn over and cook for 10-15 more minutes until tender.
- Serve fruit with the ice cream, garnished with coconut flakes.
Related links:
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