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
- 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
- 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.