Print Options

Back to Nectarine Ice Cream >

Include these items:

Taste of Home Logo

Nectarine Ice Cream

 Nectarine Ice Cream
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
6 ServingsPrep: 10 min. Process: 20 min. + freezing

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.

2 of 2

Nectarine Ice Cream (continued)

Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now