We had such success with the chocolate ice cream we made Memorial Day weekend and the strawberry ice cream we made that, for his family birthday party, he wanted to try some experimentation with another flavor.
After some debating, we decided to try a fruit blend of bananas, peaches, and nectarines.
As Wikipedia tells us, a nectarine is essentially a fuzzy-less peach.
To add a sense of birthday festivity to the ice cream, I followed a suggestion from my Williams-Sonoma Complete Entertaining cookbook, I decided to serve the ice cream as a profiterole — which is, essentially, a cream puff shell filled with ice cream and, if desired, drizzled with hot fudge, chocolate syrup, or the like.
Like most homemade ice creams, it tastes best when it’s freshly made; time in the freezer alters the texture a bit — but the leftover will make absolutely superb milkshakes. 🙂
I developed this recipe based on what we learned from our previous ice cream making forays. After some debate, I decided that a cup of Splenda would be the right amount — and as the ice cream seemed to be a bit hit, I suppose it is.
It has a rich flavor to it. The banana is a bit more prominent in the flavor, but there are peach and nectarine undertones. You will want to use the ripest fruits you can find.
Banana, Peach, and Nectarine Ice Cream (Makes about 2 quarts)
- 2 envelopes unflavored gelatin
- 4 cups light cream (I used 2% evaporated milk)
- 3 lightly beaten eggs OR 3/4 cup egg substitute) (I used eggs)
- 1 tablespoon vanilla
- 2 ripe bananas
- 2 ripe peaches
- 2 ripe nectarines
- 1 cup Splenda granular (measures for measure like sugar) (Use more to taste, if desired)
- Over a medium-sized bowl (to catch the juice), peel, slice, and pit the peaches and nectarines, cutting them into manageable chunks. Add in banana. Mash fruit (but do not purée) with a potato masher or wooden spoon until fruit is soft. If not making ice cream immediately, use some Fruit Fresh or equivalent to keep the fruit from turning brown, cover surface with cling wrap, and refrigerate until ready to make the ice cream batter. (You may wait and add in the bananas — which, unlike the peaches and nectarines, peel quickly and easily, just before making the ice cream batter.)
- In a large bowl, measure out the 1 cup of Splenda.
- In a medium saucepan, mix together 2 cups of the cream/milk and the gelatin. Let stand for 5 minutes.
- Cook and stir over medium heat until the mixture just comes to a boil.
- Gradually stir about 1 cup of the hot mixture into the egg, beating constantly to temper the egg. Return all to saucepan.
- Stirring constantly, cook for 2 more minutes on lower heat. DO NOT BOIL.
- Remove from heat; stir in remaining 2 cups cream/milk and 1 tablespoon of vanilla.
- Gradually stir into Splenda. (I used a mixer to help make sure it was smooth and well mixed.)
- Stir in mashed fruit mixture.
- Cover and refrigerate, stirring occasionally, just until chilled. DO NOT OVERCHILL. (I had this in the ‘fridge for about 40 minutes.)
- Freeze mixture as per the instructions with your ice cream freezer.
It’s so yummy, you’ll find yourself wanting to move out to the country so you can eat a lot of peaches. 🙂 (Go on, give it listen. There’s some lovely artwork to go along with the music — the whole experience will brighten your day.)