These vibrant nectarines make a perfect summer sundae. Bright sticky nectarine coulis layered between subtly flavoured nectarine ice cream turn these sweet nectarines into a cool and refreshing summer dessert.
Sunburst nectarines are sublimely soft, yellow fleshed nectarines, I picked up a couple of packets in Marks and Spencer and used them to create this sunny sundae.
I've never seen nectarine ice cream in the shops so I decided to whip some up. You could substitute this with a vanilla ice cream. But if you have the time make it this delicate nectarine ice cream really is the star of the show.
Nectarine Ice cream
Ingredients (makes 1 litre)
300ml double cream
300ml whole milk
4 egg yolks
90g caster sugar
A teaspoon vanilla essence
4 puréed sunburst nectarines
Heat the milk and cream over a medium heat.
Whisk the sugar, egg yolks and vanilla in a bowl.
Purée the nectarines in a blender and set them aside.
Slowly pour the milk and over the sugar mixture, whisking as you pour to avoid scrambling the eggs.
Rinse out the milk pan and return the mixture to the heat.
Stir continuously until a thick glossy custard forms this takes about 5 minutes.
Remove from the heat and stir in the puréed nectarines.
Cover with cling film and chill in the fridge. It is important that the cling film touches the surface of the custard or it will develop a skin as it cools.
Chill for at least an hour and then churn the mixture for 20 minutes in an ice cream machine.
You can follow David LeBovitz's method if you don't have an ice cream machine.
Store the churned ice cream in the freezer until ready to assemble the sundae.
Sunburst coulis (makes enough sauce for 4 sundaes)
3 sunburst nectarines
25g icing sugar
Peel and dice the nectarines and stew them with the icing sugar until the sugar dissolves and the nectarines start to break down.
Cool the stewed fruit. It will keep in the fridge for three days.
Layer the coulis and ice cream into a glass and add cubes of diced nectarine to garnish.
What's your favourite summer fruit?
This post is an entry to the Sunburst Blogger competition. I was sent a voucher to purchase the nectarines. All opinions and recipes are my own