Yogurt Nectarine Ice Cream

Ingredients

• 500 g ripe nectarine
• 40 g sugar (2 tbsp)
• 400 g yogurt (3.5% fat)
• liquid sweetener to taste
• 1 sheet of white gelatin
• 150 g fresh raspberries

Instructions

1. 1.

   Wash the nectarines, halve them, pit and chop into small pieces.

2. 2.

   In a bowl mix with the sugar and let the mixture sit at room temperature for 30 minutes to draw out juice.

3. 3.

   Add yogurt and blend all together with an immersion blender until smooth. Adjust sweetness with liquid sweetener if desired.

4. 4.

   Soak gelatin in cold water.

5. 5.

   Warm 2 tbsp of the yogurt mixture in a small saucepan, squeeze out excess water from the gelatin and stir it into the warm mixture until dissolved. Stir this liquid into the remaining yogurt mixture.

6. 6.

   Transfer to an ice cream maker and churn until frozen. Serve with fresh raspberries on top.