Vanilla Bean Nectarine Ice Cream

Vanilla Bean Nectarine Ice Cream

3 Cups of Organic Full Fat Coconut Milk

2/3 Cups of Organic Coconut Sugar

3 Vanilla Beans, Split down the length and scraped

6 Organic Egg Yolks

1/4 teaspoon of Ground Cinnamon

5 VERY Ripe Organic Nectarines, 3 sliced with peels, 2 pureed with peels

In a medium saucepan add the coconut milk, sugar, vanilla beans and scrapings, cinnamon, sliced nectarines, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pureed nectarines and stir.

Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.

Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.