Nectarine Ice Cream Recipe

Nectarine Ice Cream Recipe photo by Taste of Home

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When nectarines are in season at their sweet, juicy peak, we treat ourselves to this wonderful homemade ice cream. The fresh-fruit flavor and hint of almond make it very special. Peaches are a good substitute in this recipe.—Edna Hoffman, Hebron, Indiana

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Nectarine Ice Cream Recipe

Prep: 10 min. Process: 20 min. + freezing

Yield: 6 Servings

10 20 30

Ingredients

2 cups whole milk
3/4 cup sugar
1-1/2 cups mashed fresh nectarines (about 6 medium)
1-1/2 teaspoons lemon juice
1-1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt

Directions

In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.

Nutritional Facts 2/3 cup equals 415 calories, 25 g fat (15 g saturated fat), 90 mg cholesterol, 104 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Nectarine Ice Cream in Taste of Home June/July 2008, p8