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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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.âEdna 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 |
Directions:
1. 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.
2. 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.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturerâs directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
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