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!