Nectarine cream

Yield: 8 Servings

Measure Ingredient
1 Egg, beaten
½ cup Granulated sugar
½ cup Lowfat 1% milk
2 tablespoons Light corn syrup
3 Ripe nectarines, peeled, quartered, or peaches, fresh or frozen
½ teaspoon Vanilla extract
⅛ teaspoon Almond extract
½ cup Whipping cream

In a small saucepan, combine the beaten egg, sugar, milk and corn syrup.

Cook and stir over low heat until thickened; cool. Puree the nectarines in a blender or food processor fitted with a metal blade. Combine the cooled egg mixture, pureed nectarines, vanilla and almond extracts and whipping cream. Pour into an ice cream canister. Freeze in an ice cream maker according to the manufacturer's directions. Makes about 1 quart. Penny Halsey (ATBN65B). Nutrition Analysis: 156 calories, 2g protein, 24g carbohydrate, 7g fat, 48mg cholesterol.

Recipe by: Mable & Gar Hoffman's Ice Cream Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@...> on May 29, 1997

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