Active Time
20 Mins
Total Time
4 Hours 20 Mins
Yield
Makes 1 qt.

How to Make It

Step 1

Place nectarines, sugar, water, and vanilla bean in a saucepan over medium, and cook, stirring occasionally, until the nectarines are soft, 3 to 5 minutes. Remove pan from heat, and let nectarines cool to room temperature. Remove vanilla bean, and discard, or rinse and reserve for another use.

Step 2

Process nectarine mixture, cream, lemon zest, and lemon juice in a blender until almost smooth. (There should be some pieces of nectarine throughout the ice cream.) Chill overnight.

Step 3

Place chilled mixture in a freezer container of a 1-quart electric ice-cream maker, and freeze according to the manufacturer's instructions. Transfer to an airtight container, and freeze until firm but still scoopable, at least 4 hours.

The Parlour, Durham, North Carolina

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