Nectarine ice cream

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.

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