Title: Nectarine Ice Cream
Categories: July 1993
Yield: 1 servings

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

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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