Nectarine Ice Cream
2 C. milk
3/4 C. sugar
1 1/2 C. mashed fresh nectarines (about 6)
1 1/2 t. lemon juice
1 1/2 C. heavy whipping cream
1/2 t. vanilla extract
1/8 t. almond extract
1/8 t. salt
In a small saucepan heat milk to 175, stir in sugar until dissolved. Cool quickly by placing pan in 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 2-4 hours before serving.
Makes about 1 quart.
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