“A perfect after dinner palate cleanser,” says the hubby. David Lebovitz’s The Perfect Scoop has my favorite ice cream and sorbet recipes. Since I had pounds and pounds of nectarines recently, I made his Peach Ice Cream recipe with a few minor adjustments (like the fruit exchange).
Nectarine Ice Cream
- 1 1/3 pounds ripe nectarines (about 6 medium nectarines) peeled, cut into chunks off the pit
- 1/2 cup water
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 cup whipping cream
- 1/4 tsp vanilla extract
Cook nectarines with water over medium heat, stirring until soft (about 15–20 mins).
Remove from heat and stir in the sugar. Let this cool to room temp.
Blend the cooled nectarines with the other liquids until almost smooth. Leave some pieces of fruit visible because that’s delicious.
Chill the mixture overnight. Then put it in your ice cream maker (I have a cuisinart) for the time required by the manufacturer. Mine calls for 15 mins.
It then needs some time in the freezer. It’s usually ready in a few hours but we eat it the next day.
If you’re fancy, eat it topped with whipped cream and granola or toasted coconut.