Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Nectarines |
| ¾ cup | Sugar |
| 1 tablespoon | Fresh lemon juice |
| 1 cup | Half-and-half |
| ½ cup | Heavy cream |
| A; (2-inch) piece of | |
| ; vanilla bean | |
| ¼ teaspoon | Finely grated fresh lemon zest |
Peel the nectarines, reserving the peelings, and slice them, reserving the pits. In a food processor combine the nectarine slices, ½ cup of the sugar, and the lemon juice and pulse the motor until the nectarine slices are chopped coarse. Transfer the mixture to a bowl and chill it, covered.
In a saucepan heat the half-and-half, the cream, the reserved nectarine peelings and pits, the remaining ¼ cup sugar, the vanilla bean, the zest, and a pinch of salt over moderate heat until the mixture is very hot but not boiling;. Remove the pan from the heat, let the mixture cool to room temperature, and chill it, covered, for 1 hour, or until it is very cold.
Strain the cram mixture through a fine sieve into the bowl with the chopped nectarines, stir the mixture until it is combined well, and freeze it in an ice-cream freezer according to the manufacturer's instructions.
Makes about 1 quart.
Gourmet July 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.