Another contribution to the annual ice cream social– nectarine ice cream!
I admit, I’d intended to make peach ice cream, but in browsing the internet I was informed that nectarines can be pureed into the cream without bothering to remove the skins, which I was all in favor of, since peeling peaches is a pain. Since the flavor is very similar, I decided to go with nectarines and also reap the benefit of the rosy hue imparted to the ice cream by the red-orange skins.
This recipe is pretty straightforward– fruit, cream, some honey to round things out and some sour cream for tang. What’s not to like? The finished ice cream is smooth and creamy, and I’ve been told that it tastes like summer. What more could you ask for as a recommendation?
I also decided at the last minute to add an extra swirl of a really basic nectarine (or in this case peach because I didn’t have any more nectarines) sauce to amp up the flavor even more. It’s optional, though, so you decide!
Nectarine Ice Cream (adapted from The Perfect Scoop by David Lebovitz)
1 1/2 pounds ripe nectarines (about 4 large), pitted and cut into chunks
1/2 cup water
2/3 cup sugar
2 tbs. honey
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon pure vanilla extract
1/4 tsp. salt
A good squeeze of fresh lemon juice
1. In a medium saucepan over medium heat, cook the nectarines with the water until soft, about 10 minutes.
2. Remove the pan from the heat, stir in the sugar and honey, and cool to room temperature.
3. Combine all ingredients, including fruit, in a blender or food processor and blend until the mixture is smooth. Strain out any bits of skin if necessary.
4. Chill the mixture thoroughly in the refrigerator. Freeze the ice cream in your ice cream maker according to the manfacturer’s instructions.
1 lb. nectarine (or peach) slices
1/4 cup honey
2 tbs. sugar
1/4 tsp. salt
Squeeze lemon juice
1. Over medium heat, combine all ingredients in a small saucepan. Cook until nectarines soften and begin to break down.
2. Remove to a blender or food processor and puree, then return to heat and continue to cook until slightly thickened. Strain out skin bits, if there are any left.
3. Cool completely and layer into your ice cream container after churning.