Nectarine ice cream (no churn)

Ingredients

• 12 oz nectarines ((12oz is approx 3 fruit))
• 1 tbsp brown sugar
• 2/3 cup heavy cream (double cream)
• 1/2 cup sweetened condensed milk

Instructions

1. 1

   Preheat the oven to 400F/200C. Halve the nectarines and discard the stones. Cut the nectarines into chunks and place in a roasting dish.

2. 2

   Sprinkle the brown sugar over the nectarine pieces then roast for approximately 15-20 minutes until the nectarines are soft and starting to caramelize on top a little. Remove from oven and allow to cool (can be prepared day ahead).

3. 3

   Once cooled, remove the skins from the nectarines and place the peeled chunks in a food processor or blender. Blend until relatively smooth (smaller chunks are fine).

4. 4

   Separately, whip the cream until it forms medium-firm peaks.

5. 5

   Carefully fold the nectarine puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.

6. 6

   Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer.

7. 7

   Leave to freeze for 4 hours, minimum, for soft-serve or ideally overnight.