Nectarine Ice Cream

By Hklbrries

Ingredients

• 6 to 8 nectarines (7 cups pureed)
• Juice of 1 lemon
• 3 cups sugar, divided
• 1/3 cup light corn syrup
• 4 eggs
• 1/4 tsp salt
• 1 tbsp peach brandy (optional)
• 3 cups whipping cream
• 2 tbsp vanilla extract
• 1/4 tsp almond extract
• 1 to 2 cups whole milk

Details

Servings 1

Preparation

Step 1

Peel nectarines and cut into chunks. Puree with lemon juice in a food processor.

Pour into a large bowl and stir in 1 cup sugar and corn syrup. Refrigerate.

Place eggs in a mixing bowl and beat until thick (5 minutes). Gradually add 2 cups sugar, salt, peach brandy and cream. Beat well.

Transfer the mixture to a saucepan and cook over low heat, stirring constantly, for about 10 to 12 minutes, until slightly thickened (190 F). Add vanilla and almond extracts. Strain into a clean bowl.

Add nectarine puree to the egg mixture, beating (with clean beaters) on low until blended. Pour into the container of an ice cream machine. Add enough milk to fill to the suggested level. Chill overnight.

Freeze according to ice cream maker instructions.