Nectarine Ice Cream

Total Time Prep: 10 min. Process: 20 min. + freezing
Yield about 1 quart
Test Kitchen Approved
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.—Edna 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 maker two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

2/3 cup: 415 calories, 25g fat (15g saturated fat), 90mg cholesterol, 104mg sodium, 45g carbohydrate (40g sugars, 2g fiber), 5g protein.

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.—Edna Hoffman, Hebron, Indiana
Recipe Creator

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