Past Recipes
Vanilla-Nectarine Ice Cream

Vanilla-Nectarine Ice Cream with Miso Caramel Sauce

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Our genius method for no-churn ice cream returns, this time with a totally sophisticated twist. Nectarines cooked down with brown sugar are folded into the vanilla ice cream base before freezing. Miso paste adds a savory, salty edge to the caramel sauce that’s drizzled over top. We’d say to serve before it melts, but this dessert will disappear long before.

Serving size
Prep & cook time
Cooking Skill
  • Calories 420
  • Protein 5g
  • Total Carb 42g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • nectarines
    • 2
    • nectarines
  • lemon
    • 1
    • lemon
  • light brown sugar
    • 1/2 cup
    • light brown sugar
  • condensed milk
    • 3 1/2 ounces
    • condensed milk
  • heavy cream
    • 8 ounces
    • heavy cream
  • vanilla extract
    • 1/4 teaspoon
    • vanilla extract
  • miso paste
    • 2 teaspoons
    • miso paste
  • unsalted butter
    • 2 packets
    • unsalted butter
  • sesame seeds
    • 2 tablespoons
    • sesame seeds
  • 8" aluminum tin
    • 1
    • 8" aluminum tin
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • 10" medium nonstick pan
  • 6" small pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Place a medium bowl and whisk in refrigerator—chilled tools make whipping cream easier. Reshape aluminum tin, if bent. Trim parchment paper to match the size of the tin and set both aside, keeping separate. Rinse nectarines, slice off rounded sides, and cut into ¼-inch pieces, discarding pits. Halve lemon.

  2. Cook nectarines

    Cook nectarines

    In a medium nonstick pan, combine nectarines, ¼ cup brown sugar, and 2 tablespoons water. Place over medium-high heat and cook, stirring occasionally, until nectarines are tender and mixture has thickened slightly, 5-6 minutes. Remove pan from heat and stir in 1 squeeze lemon juice (save remainder to brighten a glass of water). Transfer to tin, spread in an even layer, and chill in freezer until cool, 4-6 minutes.

  3. Make ice cream base

    Make ice cream base

    While nectarines cool, remove bowl and whisk from refrigerator, add ¾ cup heavy cream (save remainder for Step 5), and whip until thickened and soft peaks form. Add condensed milk and vanilla; whisk vigorously until combined and fluffy.

  4. Freeze ice cream

    Freeze ice cream

    Dollop spoonfuls of ice cream base over nectarines in tin; swirl together, being careful not to overmix. Spread in an even layer and top with trimmed parchment, pressing gently to adhere (this helps keep ice crystals from forming). Transfer tin to a flat surface in freezer and chill until ice cream is thick and custard-like, 45-60 minutes. Use the downtime to get ahead on dishes.

  5. Make miso caramel sauce

    Make miso caramel sauce

    After 30 minutes of ice cream chilling, in a small pot, combine miso, butter, remaining brown sugar, and remaining heavy cream. Bring to a boil over high heat, then reduce heat to medium low and cook, whisking constantly to prevent burning, until thickened, 8-9 minutes. Remove miso caramel sauce from heat; let cool 5 minutes (so it doesn't melt your ice cream).

  6. Plate vanilla-nectarine ice cream

    Plate vanilla-nectarine ice cream

    Once vanilla-nectarine ice cream has reached desired consistency, scoop into serving bowls. Drizzle over miso caramel sauce, sprinkle over sesame seeds, and enjoy!

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