Maritimo Masterclass with Matt Hart: Cinnamon Ice Cream with Grilled Nectarines

Matt Hart — 11 April 2019

Cinnamon Ice Cream with Grilled Nectarines


Cinnamon Ice Cream

  • Cinnamon quill
  • 3 Egg yolks
  • 45g Sugar
  • 250ml Milk
  • 150ml Cream

Grilled Nectarines

  • 4 Nectarines
  • 50g Butter
  • 50ml Honey

Candied Orange

  • 1 Thinly sliced orange
  • 400ml Water
  • 250g Castor sugar


  • Freeze dried Manuka honey
  • Pistachio (crushed)
  • Freeze dried raspberries
  • Pomegranate (seeds removed)
  • Meringue (store brought is fine)
  • Coriander
  • Edible flowers


1. To make the ice cream, heat milk and cream in a small saucepan until just simmering. Remove from heat. Whisk eggs and sugar in a bowl until light and pale. While whisking continuously, add half of the milk mix to the eggs and whisk until well combined. Return mixture to saucepan and place over low heat. Cook, stirring, until the mixture becomes thick and coats the back of a spoon. Remove from heat and cool mixture in a bowl. Add to ice cream churner and churn to manufacturer’s instructions.

2. Preheat grill to a medium temperature. Halve the nectarines and brush with butter, the place cut-side down, on the grill and cook for 5 to 6 minutes, once cooked brush with honey.

3. Simmer thinly sliced lemons without pips and 2 cups of water over low-medium heat until very tender. Drain and set aside. Place 250g of castor sugar and 100ml of water into pan on medium heat and dissolve sugar. Place lemon back in and cook for 15 minutes, remove and allow to cool.

4. Place 3 pieces of grilled nectarine in a bowl, added crushed pistachio, pomegranate and meringue and freeze dried raspberries to the bowl. Scoop ice cream and finish with freeze dried honey, edible flowers and coriander.

Handy hint

Freeze dried Manuka honey is only available at specialty stores, so it may be easiest to buy it online.


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