Nectarine Ice Cream Recipes

Steps:

• 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. , 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. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• 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.
• 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.

Steps:

• Shred, macerate, and smush the stone fruit. Add the salt and a little less than 1/3 of a cup sugar (to taste, add more if you like it sweet). Set aside in the fridge to come together.
• Vigorously mix the milk, cream, sugar, and vanilla together, and pop in the freezer to chill.
• Put the milk mixture into the pre-frozen KitchenAid ice cream maker (it needs to pre-freeze for at least 24 hours to work), and churn it for 5 mins at #2 speed. Increase speed to #4 for 5-7 minutes Add the fruit mixture and churn at #1 till it's mixed in, then churn at #2 for five more minutes. Now you have soft serve. Stick the ice cream in the freezer for 1-2 hours for harder ice cream.

Steps:

• In a small saucepan, heat milk to 375, stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
• 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.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.