2 tablespoons icing sugar (more if you like it sweet)
1 ripe but firm nectarine for garnish
PROCEDURE
Peel the peaches and cut them into pieces. Place them on a tray (or baking sheet) and place it in the freezer for a few hours.
Pour the frozen fruit, yogurt and condensed milk into the mixer (or blender) bowl.
Press the pulse button a few times and then blend everything.
Pour the mixture into the 'clever' silicone mold, level it and tap it on the kitchen counter to release any air bubbles. Place in the freezer (you can consume it immediately in glasses if you want).
Whip the fresh cream with the icing sugar and place it in a piping bag.
Wash and thinly slice the nectarine.
Unmold the ice cream cake (it's easy with the silicone mold).
Place a ring (or pastry cutter) in the center and decorate with fresh cream as desired (decoration based on the nozzle chosen for the piping bag).
Remove the ring and arrange the peach slices in a flower (or sunburst) shape.
You can serve it sliced on a small plate or skewered with toothpicks.
