0 (0)


Nectarine-cardamom ice cream

Nectarine-cardamom ice cream
Bryan Chan / Los Angeles Times

One scoop of ice cream is a dusky rose, light and airy, with a flavor that is purely plum. But what's that warm floral quality in the finish? Another is a delicate daffodil yellow, the texture a little denser and ... Read more

Total time: 15 minutes, plus 1 hour, 25 minutes standing and freezing time | Serves 8
  • 2 pounds nectarines (about 5)
  • 3/4 cup sugar
  • 1 tablespoon whole cardamom pods
  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt

Step 1Pit and chop the nectarines. You should have about 4 cups. Place them in a bowl with the sugar and stir to combine. Set aside 30 minutes to macerate, stirring occasionally.

Step 2Lightly crush the cardamom pods with the base of a small saucepan or a rolling pin, just enough to expose the black seeds inside. Combine the cardamom, milk, cream and salt in a small saucepan and bring to a simmer over medium heat, about 5 minutes. As soon as bubbles appear around the rim and a skin forms on top, remove from heat and cover. Set aside 30 minutes to steep.

Step 3Place the fruit in a blender and strain the cream mixture over the top, discarding the spices. Puree until smooth, about 2 minutes. Bits of peel will be visible. The mixture will be slightly thinner than a milkshake. Pour it into a bowl and chill 30 minutes.

Step 4Freeze in an ice cream maker according to manufacturer's instructions. The mixture will get to the texture of soft-serve ice cream. Spoon it into a container, cover and place in the freezer for another hour to ripen. Serve immediately. If the ice cream is left overnight, it may become icy, in which case you should allow it to warm slightly outside the freezer before serving.


No-bake peanut butter bars
No-bake peanut butter bars

Fava bean purée
Fava bean purée

Pecan-crusted spareribs with Kentucky bourbon barbecue sauce
Pecan-crusted spareribs with Kentucky bourbon barbec...

Piments pour viandes froides (Peppers for cold meats)
Piments pour viandes froides (Peppers for cold meats)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Pan con chocolate (Chocolate flan with caramelized bread, olive oil and brioche ice cream)
German chocolate cake as pudding
Layered green tea and black sesame cheesecake