A delicious lighter ice cream – more akin to a gelato – flavoured with honey roasted nectarines.
What is Healthy Anyway?
As a whole, I dislike making health claims on the blog. All too often I see “healthy and healthier” bandied about with no explanation of why the recipe is healthier. I have no formal training, but I have a keen interest in nutrition, and hope that my biology degree gives me a reasonable understanding.
This is something that I would like to explore more. Until then, however, I’ll stick with the principles of if you burn off more energy than you consume you will get smaller (and vice versa). Also, variety and moderation are good, and we should all eat lots of vegetables and fruit. I aim for an extra portion with every meal and eat a good variety.
This ice cream is a little lighter than usual because I substituted cream for milk. It also has plenty of fruit, so I’m happy that it’s nice and not too naughty.
A Lighter Touch
Usually when I make a custard for ice cream I make it with a ratio of about 2:1 cream to milk. However on our recent trip to the Cotswolds, we ran out of cream. To save the 30 minute round trip to buy more, I made the custard with milk and the last dribble of cream from the pot (about a 5:1 ratio).
Once frozen and churned it was silky smooth and lovely and light, more like a gelato than an ice cream. With the addition of the nectarines there is an extra half portion of fruit in every serving, which all adds up. So although this is probably not healthy per se, by cutting down the cream and adding some fruit it certainly is healthier than your average ice cream and all the more delicious for being home-made
Roasted Honey Nectarine (Healthier) Ice Cream
Ingredients
For the nectarines
- 4 ripe nectarines - halved - stone removed
- 2 tsp honey
- 25 g butter
For the ice cream
- 375 ml semi skimmed milk
- 75 ml double cream
- 6 egg yolks
- 110 g golden sugar
Instructions
- Preheat the oven to 190C / Gas Mark 5.
- Arrange the nectarines cut side up in a single layer in an oven proof dish. Drizzle with the honey, and dot with the butter. Bake for 30 - 40 minutes, the time will vary according to ripeness, until soft. Remove from the oven and allow to cool.
- To make the custard by pouring the milk and cream into a medium pan and gently heat to a gentle simmer. Whilst the milk and cream mixture is heating mix the egg yolks and sugar with an electric mixer until pale and frothy. Carefully pour the hot milk and cream mixture over, whisking all the time.
- Return to the pan and cook over a low heat, stirring all over the time until the mixture has thickened and coats the back of a spoon. Set to one side and allow to cool.
- Use a blender to blitz half the nectarines and any cooking juices to a purée and add to the custard. Chop the remainder of the nectarines finely.
- Pour the custard mix into an ice cream machine and churn according to the manufacturer's instructions until frozen. Stir in the chopped nectarines, transfer to a plastic tub and freeze for a few hours until solid.
Notes
- You can vary the ratio of cream to milk, keep 450ml of liquid in total.
- Peaches would work as well as nectarines.
- Freeze leftover egg whites in silicon cup cake cases and use for meringue.
- Swirl some nectarine jam though to make this extra special.
Le Glacier
We made our ice cream in the Magimix Le Glacier 1.5 litre ice cream maker, a fantastic little ice cream maker, that is both affordable and low tech, but works amazingly well.
Simply pop the bowl into the freezer for 10 hours. Then put it together, switch on and pour in your ice cream base. Hey presto, you have ice cream in 30 minutes. I find this type of ice cream maker where you pre freeze, consistently makes firmer ice cream than the type with a compressor. It also has the obvious advantages of being considerably cheaper, smaller, and lighter. It’s perfect to take on a self catering holiday if you really are an ice cream addict.
Of course, for the machine to work you do need to pre freeze the bowl. On this model it is 20 cm across, and 18 cm tall. This means it does take up a fair bit of room in the freezer. I always have to have a good rearrange to fit it in. (If I had a full size, or chest freezer it would live in there all the time.)
It will churn up to 2 pints of ice cream or sorbet, and coped well with smaller amounts too. Cleaning up is easy, simply wash with warm water, and allow to dry before refreezing. It should last for years. Ed’s ice cream loving sister has an older model that she has had for ages. It is still much loved and going strong.
The 1.5 model is available for £59.95 for John Lewis, and the smaller 1.1 model which makes just over a pint of ice cream is £49.95.
We received a review Le Glacier ice cream maker from Magimix. All opinions our own.
If you love nectarines you might like my small batch nectarine jam, the recipe makes just 2 pots from 4 fruit – ideal for the beginner jam maker.
Or, a related recipe for grown-up use for peaches, how about peach gin?
Elizabeth
What a lovely recipe! Will have to give this a go once I get an ice cream maker. I agree about the word healthy being thoughtlessly bandied about (I’m sure I’m guilty of that myself!).
Helen
Thanks Elizabeth. I think that it is terribly easy to say things are generically “healthy” when they are not. An apple a day is surely good for you, but I would be very unwell with 10 apples a day.
Franglais kitchen, Nazima
A rational voice of reason – thanks for the link too Helen. Healthy can sell things but it seems easy to use it without having any real explanation of why. I also have started eating more raw food with each meal after we chatted about it. I think everyone has to find their own healthy (for my French husband, healthy means butter and cream not margarine and soy products, so each to their own!)
Helen
Thank you Nazima. As I said above one apple is healthy, but 10 is probably not so good for you. I am all about my extra veg mantra! I wish we said veg & fruit rather than fruit & veg, as I think the emphasis needs to be on the vegetables.
Dannii @ Hungry Healthy Happy
Looks delicious!
I often use the word healthy or healthier in my recipes. Usually I will explain why (the use of greek yoghurt instead of mayo etc) but sometimes I don’t as it is obvious. If I put a cake recipe up and it doesn’t have butter, cream or a ton of sugar in it, then I trust that people can see why it is healthier.
Helen
I think that it is really important to explain why things are healthier, and how simple substitutions can make all the difference.
Michelle Utterlyscrummy
I think explanations are important too Helen. The current buzz about coconut oil is an example. For example, per 1 tablespoon, Coconut oil contains: 117 calories, 14 grams total fat, 12 grams saturated fat. Whereas unsalted butter contains: 102 calories, 12 grams total fat, 7 grams saturated fat. Butter contains less calories, saturated fat and total fat yet the world seems to be going mad for coconut oil as if it is some kind of cure all elixir.
What makes recipes healthier? Is it less fat, sugar, calories? Honey is also substituted for sugar but contains sugars so there’s another example of switches in recipe ingredients which are not necessarily better for us.
Your philosophy is sensible, healthy and perfectly reasonable. Eat more vegetables, watch portion sizes, include raw fruit and vegetables whenever you can. Once again a voice of reason, thanks for the recipe and the wise words in the post. :)
Helen
Thank you Michelle.
Unrefined coconut oil is delicious, and of course being of plant origin it is cholesterol free. And whilst it does contain more saturated fats, not all saturated fats are equal. The key word here is moderation.
Sarah, Maison Cupcake
A delightful ice cream I’d love to try. I often make my custards with 50/50 split milk and cream to reduce fat content. And I use Elmlea reduced fat cream anyway.
Helen
Thank you Sarah. I love the lighter custards now!
Becca @ Amuse Your Bouche
This looks amazing, I absolutely love nectarines. Great idea to bake them with honey first!
Helen
Thanks Becca. I do adore ice cream.
Alison
I love the look of this, I love nectarines and the combination with honey looks lovely. Will have to give it a try
Helen
Thanks Alison!
Sarah (@tamingtwins)
The smell of honey baked fruits always takes me back to sun drenched holidays, I must have enjoyed some once in sunnier climes. I’ve added this to my ice cream board on Pinterest for when I need to bring some sunshine into the kitchen.. Thanks Helen.
Helen
Food is so evocative isn’t it Sarah? Let me know when you make it!
Jacqueline Meldrum
Love the sound of this Helen and I don’t care if it’s healthy or not!!!
Helen
That is the spirit Jac! I need an ice cream machine in London so much
Jeanne @ Cooksister
One man’s meat is another man’s poison – and nowhere is this more true than in the area of health claims. My best friend may be on a high fat diet to control her pre-diabetes – but if I need to build up my bones, too much fat interferes with calcium absorption so I will reach for the low-fat dairy. So I pretty much never claim that one of my recipes is healthy or healthier because the term can mean radically different things to different people. I just post what I eat and leave people to make their own decisions based on whatever it is that their particular bodies need.
Helen
As always words Jeanne!
Jeanne @ Cooksister
Whoops – hit publish too soon and forgot to say – the ice cream looks divine! I love the rich flavour that roasting gives nectarines… Thanks for including my link!
Katie Bryson
I love the fact you’ve roasted your nectarines for this recipe, I bet the flavours are gorgeous. And there lies the key for me. As long as you have plenty of flavour in your food, cutting down on the fat in it isn’t as painful. Everything in moderation, plenty of exercise and getting as much fruit and veg into your diet as possible!
Helen
I am all for lots of fruit and veg Katie!
Kavey
Completely agree — I find it frustrating to see so many bloggers jump on the latest trend or health claims when posting recipes featuring certain ingredients, whether that’s coconut oil or water, chia seeds, or even kale! And providing nutritional information can be a minefield if you don’t know what you’re doing!
Thanks for sharing my flat peach/ nectarine tarte tatin!
Helen
Thank you Kavey. I once saw deep fried calamari labelled as healthy.
Laura@howtocookgoodfood
I like to know why a recipe is healthier and I like it when it has been explained well. I must admit my last ice cream was a 5:1 ratio of double cream to milk so the polar opposite of your but in fact I am keen to try the gelato style of ice cream next so I can compare them. Love the thought of roasted nectarines too.
Helen
I was surprised at how good it was Laura.
Lynn
Never mind the healthy, it sounds wonderful!
Helen
It was Lynn! We do love ice cream.
Alida @My Little Italian Kitchen
Mmmm… Delicious your ice cream! I would like a scoop please! I love the idea of nectarines and honey and love that ice cream maker too. My parents bought one in the ’80s and the size of that machine was 3 times bigger than that one! Ice cream makers have improved a lot over the years!
Helen
I love my icecream maker, one huge bonus that has just occurred to me is that by having to pre freeze the bowl means that there will be room in the freezer for the ice cream you make!
Natasha @ Salt and Lavender
This looks sooo fresh and delicious. An ice cream maker is on to-buy-next list… I can’t wait to try recipes like this one!!
Helen
I love my ice cream maker Natasha! Such a useful gadget.
Jean | DelightfulRepast.com
Helen, I love making ice cream, and nectarines (and peaches) are my favourite fruit, so making this is a must as soon as the season starts!
Helen
thanks Jean, we especially loved this one.
Ray
Nothing like home made ice cream. Looks lovely!
Helen
Nothing like ice cream! Homemade is a bonus.
Susan
This is sensational. I’ve made it every year for the last four years or so! It doesn’t matter how good or disappointing the nectarines are – its always delicious! I turned the recipe from icecream into gelato by substituting semi skimmed milk for the cream and it is still an absolutely terrific texture and amazing flavour. Everyone asks for seconds! (However note that this substitution works in the ice cream maker and for this specific recipe but didn’t work when I tried it for no-churn icecream which turned out too icy)
Helen
I am so glad you love this one Sue!