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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 large nectarines |
3/4 cup sugar |
1 tablespoon fresh lemon juice |
1 cup half-and-half |
1/2 cup heavy cream |
a 2-inch piece of vanilla bean |
1/4 teaspoon finely grated fresh lemon zest |
Directions:
1. Peel the nectarines, reserving the peelings, and slice them, reserving the pits. In a food processor combine the nectarine slices, 1/2 cup of the sugar, and the lemon juice and pulse the motor until the nectarine slices are chopped coarse. Transfer the mixture to a bowl and chill it, covered. In a saucepan heat the half-and-half, the cream, the reserved nectarine peelings and pits, the remaining 1/4 cup sugar, the vanilla bean, the zest, and a pinch of salt over moderate heat until the mixture is very hot but not boiling;. Remove the pan from the heat, let the mixture cool to room temperature, and chill it, covered, for 1 hour, or until it is very cold.
2. Strain the cram mixture through a fine sieve into the bowl with the chopped nectarines, stir the mixture until it is combined well, and freeze it in an ice-cream freezer according to the manufacturer's instructions.
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