Nectarine Ice Cream

Russ Myers


Make early in the day or a day ahead!

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6 servings


20 Min


No-Cook or Other


2 lb. soft ripe nectarines (about 8 medium), peeled and sliced
1 Tbs. lemon juice
1/2 C. sugar
2 C. heavy cream
1 tsp. vanilla
Dash of salt

Directions Step-By-Step

Coarsely puree nectarines in blender or food processor with lemon juice. Stir into sugar; set aside. In large chilled mixer bowl , mix whip cream, vanilla and salt until stiff. Fold in nectarine mixture. Turn into 9x9x2-inch pan. Freeze uncovered until set at edges, about 1 hour. Beat until smooth. Freeze until firm, then cover airtight. Remove from freezer about 15 minutes before serving.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom