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.
PREP TIME: 10 min
PROCESS TIME: 20 min
READY TIME: 30 min
CALORIES: 415 (per serving)
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- 4 nectarines, stones removed
- 2 tablespoons lime juice
- 3 cups (24 fl oz) cream
- 6 egg yolks
- 2⁄3 cup sugar
1 Place nectarines and lime juice in a food processor and process until smooth. Push puree through a sieve. (You should have 1 cup (8 fl oz) of sieved nectarine puree.)
2 Place cream, egg yolks and sugar in a saucepan over low heat and stir for 10 minutes or until mixture has thickened slightly. Allow to cool.
3 Stir nectarine puree through cream mixture, pour into an ice-cream maker and follow manufacturer’s instructions until ice cream is firm and frozen.
4 Alternatively, pour mixture into a metal container and freeze for 1 hour. Remove from freezer and beat mixture until smooth.
4 Return to freezer for 30 minutes. Beat mixture again and then return it to freezer until it’s firm.
Calories: 415 Kcal
Fat: 25 g
Cholesterol: 90 mg
Sodium: 104 mg
Carbs: 45 g
Protein: 5 g
The peach liqueur adds flavor and prevents the ice cream from freezing too firmly.