Ingredients
3 large nectarines
3/4 cup sugar
1 tablespoon fresh lemon juice
1 cup half-and-half
1/2 cup heavy cream
a 2-inch piece of vanilla bean
1/4 teaspoon finely grated fresh lemon zest
Directions
Peel the nectarines, reserving the peelings, and slice
them, reserving the pits.
In a food processor combine the nectarine
slices, 1/2 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 1/4 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. 25 minutes or until it looks thick and delicious.
Note: Use a potato peeler to get the skin off of the nectarine. It is so much easier than using your hands to peel the nectarine!
Enjoy! This is our favorite ice cream recipe!
