Sunday, September 29, 2013

Nectarine Ice Cream


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


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!
Recipe found here

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