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Nectarine Ice Cream

Name: Nectarine Ice Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 1 quart.
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

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

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

Text Ingredients

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.

Nutrition Facts

2/3 cup: 415 calories, 25g fat (15g saturated fat), 90mg cholesterol, 104mg sodium, 45g carbohydrate (40g sugars, 2g fiber), 5g protein.

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