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Nectarine Ice Cream

Source of Recipe


Taste of Home magazine (June - July 2008)



List of Ingredients



• 2 cups milk
  
• ¾ cup sugar
  
• 1½ cups mashed fresh nectarines (about 6 medium)
  
• 1½ tsp lemon juice
  
• 1½ cups heavy whipping cream
  
• ½ tsp vanilla extract
  
• 1/8 tsp almond extract
  
• 1/8 tsp salt
  






Instructions



1. In a small saucepan, heat milk to 175° F; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
   
   
2. 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.
   
   
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2 to 4 hours before serving.
   
   Makes about 1 quart.