| 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
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