NECTARINE ICE CREAM
Categories Milk/Cream Food Processor Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Frozen Dessert Nectarine Vanilla Spring Summer Gourmet Small Plates
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- 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.
WHITE NECTARINE SORBET WITH WHITE PEACH ICE CREAM
Provided by Kimberly Boyce
Categories Milk/Cream Ice Cream Machine Egg Dessert Frozen Dessert Nectarine Peach Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For nectarine sorbet:
- Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
- Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
- DO AHEAD Can be made 3 days ahead. Keep frozen.
- For white peach ice cream:
- Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
- Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
- Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
- DO AHEAD Can be made 3 days ahead. Keep frozen.
- Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.
NECTARINE ICE CREAM
This is midsummer in a spoon. My family used to make this in large quantities in a hand crank ice cream maker, but I've scaled the recipe down for a small KitchenAid ice cream maker. Any ripe stone fruit (ie. Apricots, peaches etc) can be used for the nectarines.
Provided by Spicy Little Sister
Categories Ice Cream
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shred, macerate, and smush the stone fruit. Add the salt and a little less than 1/3 of a cup sugar (to taste, add more if you like it sweet). Set aside in the fridge to come together.
- Vigorously mix the milk, cream, sugar, and vanilla together, and pop in the freezer to chill.
- Put the milk mixture into the pre-frozen KitchenAid ice cream maker (it needs to pre-freeze for at least 24 hours to work), and churn it for 5 mins at #2 speed. Increase speed to #4 for 5-7 minutes Add the fruit mixture and churn at #1 till it's mixed in, then churn at #2 for five more minutes. Now you have soft serve. Stick the ice cream in the freezer for 1-2 hours for harder ice cream.
Nutrition Facts : Calories 471.5, Fat 24.7, SaturatedFat 14.9, Cholesterol 87.6, Sodium 87.9, Carbohydrate 61.9, Fiber 3.9, Sugar 54.3, Protein 5.5
NECTARINE ICE CREAM
"When nectarines are in season and at their sweet, juicy peak, we treat ourselves to this wonderful homemade ice cream. The fresh fruit flavor and hint of almond make it very special." This is from TOH.
Provided by Courtly
Categories Frozen Desserts
Time 4h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk to 375, stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 2225, Fat 150.6, SaturatedFat 93.4, Cholesterol 557.4, Sodium 665.8, Carbohydrate 205.4, Fiber 3.5, Sugar 167.1, Protein 25.6
NECTARINE SORBET
This nectarine sorbet tastes best when the nectarines are really ripe, as they are naturally at their sweetest.
Provided by gartenfee
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h45m
Yield 8
Number Of Ingredients 4
Steps:
- Add nectarines to a blender; blend until smooth. Measure out 1 1/2 cups nectarine puree into a bowl. Immediately stir in lemon juice and refrigerate.
- Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature, about 10 minutes. Refrigerate simple syrup until chilled, about 1 hour.
- Pour chilled nectarine puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 18.8 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 0.5 mg, Sugar 17.1 g
OATMEAL COOKIE SANDWICHES WITH NECTARINE ICE CREAM
Categories Cookies Dairy Dessert Bake Freeze/Chill Picnic Nectarine Oat Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 sandwiches
Number Of Ingredients 16
Steps:
- For cookies:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
- Mix first 5 ingredients in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars; beat until well blended. Beat in egg and vanilla. Stir in dry ingredients. Using 2 tablespoons batter per cookie, drop 8 mounds onto each sheet, spacing mounds 3 inches apart. Flatten to 2-inch rounds.
- Bake cookies 10 minutes. Reverse baking sheets and bake until cookies are golden and dry to touch, about 3 minutes longer. Let cool 2 minutes. Transfer cookies to rack. Cool completely. (Can be made 1 day ahead. Store airtight.)
- For ice cream:
- Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Spread nectarines in single layer on sheet. Sprinkle with sugar; toss to coat. Bake nectarines 15 minutes. Stir well. Bake until fruit is tender and juices begin to thicken and caramelize, stirring every 5 minutes to prevent burning, about 20 minutes longer. Transfer fruit and juices to large bowl; mash coarsely; cool. Mix ice cream into fruit. Freeze until almost firm, about 45 minutes.
- Place 8 cookies, flat side up, on work surface. Spread 1/3 cup ice cream over each. Top each with 1 cookie, flat side down, and press gently to adhere (reserve any remaining ice cream for another use). Wrap sandwiches in foil and freeze. (Can be made 3 days ahead. Keep frozen.)
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