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Gingernut Nectarine Icecream | mylittlelarder.com

Gingernut and Roasted Nectarine Ice Cream with Hazelnut Praline

Gingernut and Roasted Nectarine Ice Cream with Hazelnut Praline Author: My Little Larder
Prep Time 5 hours
Total Time 5 hours
Servings 6 -8
Author My Little Larder


Ice cream:

  • 6 nectarines halved
  • 1 cup gingernut biscuits see note
  • 500 mL/17oz cream
  • 425 g/15oz sweetened condensed milk

Hazelnut praline:

  • 1 cup hazelnuts
  • 2 cups caster sugar


For the Ice Cream:

  1. Preheat oven to 200C/390F fan-bake.
  2. Put nectarines in an oven proof dish and bake in the oven for 30-40 min until cooked and starting to fall apart. Remove from oven and allow to cool to the touch. Remove skin and stones and place in a blender or food processor and blend until pureed. Set aside to cool completely.
  3. While the nectarines are cooling place ginger nuts in a food processor and process until they resemble very course breadcrumbs with a few larger chunks. Alternatively place in a ziplock bag and hit with a wooden rolling pin.
  4. In a large bowl combine cream and sweetened condensed milk. Using an electric beater, whisk until soft peaks form. Fold in cold nectarines and ginger nuts. Pour into a loaf container and freeze for at least 4 hours or until firm. Serve with hazelnut praline sprinkled on top.

For the Hazelnut Praline:

  1. While the ice cream is freezing, make the hazelnut praline. Spread hazelnuts out evenly over a baking tray lined with baking (parchment) paper.
  2. Sprinkle 1/4 cup of sugar over the bottom of a heavy based medium saucepan (I like to use my Le Creuset pot for this) over medium heat. Once the sugar has almost completely melted sprinkle another 1/4 cup, repeat until all the sugar has melted and turned a deep golden brown colour. Stir as often as required while the sugar is melting. Note that using this method you can stir the sugar as often as you like, if you use the alternative method for making praline and add water to your sugar then you cannot stir.
  3. When the sugar is melted and a golden brown, pour evenly over the hazelnuts and leave to harden.
  4. Once hardened break into large shards and place in a food processor or by placing in a zip lock bag and using a rolling pin as you did with the gingernut biscuits. Pulse until you reach your desired consistency, I like it in small chunks. Store at room temperature in an airtight container for up to one week.