| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | July 1993 | 1 | servings | |
INGREDIENTS
| 3 | lg | Nectarines |
| 3/4 | c | Sugar |
| 1 | tb | Fresh lemon juice |
| 1 | c | Half-and-half |
| 1/2 | c | Heavy cream |
| A; (2-inch) piece of | ||
| ; vanilla bean | ||
| 1/4 | ts | Finely grated fresh lemon zest |
INSTRUCTIONS
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. Makes about 1 quart. Gourmet July 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”