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Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Yield:
Makes 1 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

The Parlour, Durham, North Carolina

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