Ice Cream base

1. Place milk & chocolate-mint herb into saucepan and heat (do not boil)

2. Take off the heat and let stand for  1 hour so the flavours infuse into the milk

3. Strain the milk removing the mint leaves and place in refrigerator to cool.

4. Once cold, pour the mint herb milk into a bowl and 500g whipping cream.

5. Using a hand mixer, whip the milk-cream until it is thick and nearly forms soft peaks.

Nectarine Jam

6. Take half the diced nectarines (300 g) and blend into a nectarine paste.

7. Mix 300 g nectarine paste with 300 g of diced nectarines and 250 g sugar.

8 Place the mixture into the pan and cook at a low temperature until the mixture is dense and have a dark pink.

9. Cool down the cooked jam.

Assembly – if not using ice cream maker

10. Fold 200 g nectarine jam into the mixture until uniform.

11. Freeze mixture for 5 hours. Once frozen, take the mixture out of the freezer and wait until it melts

Once melted, use hand mixer to whip the melted ice-cream until thick – near to soft peaks again – then place into the freezer for another 5 hours.

Repeat this step 3 more times. (You should not skip these steps to have good texture of ice-cream).

12. If you have ice-cream maker, skip step 11.

 

Serving suggestion:  Serve with three teaspoons of  nectarine jam, some slices of fresh nectarines and chopped almonds over the top