So last weekend Thomas ditched me for his bachelor party.

In any other circumstances this would have been perfectly acceptable. Except for one giant problem. He went to Austin. Yes. Austin, Texas. Like my favorite city in the entire world. The city where my favorite hotel is located. The home of the fried avocado taco. The place where you can rent bikes and go on a taco and tequila bike crawl all day long. He went without me. Totally rude right?

I thought so.

So what did I do? I splurged and had a great girls weekend at a swanky Beverly Hills hotel one day, and then did a beach day in Malibu the next. It was glorious. Not to mention I have officially and successfully evened out all my weird tan lines from France. So I'd say things worked out in the end. I even whipped up a batch of White Nectarine Ice Cream to snack on out by the pool.

It was glorious. Kind of the perfect summer ice cream flavor if you ask me. I have about a trillion nectarines from my last visit to the Santa Monica farmers market. They were all perfectly ripe, so I threw them into a food processor and went to town. For a hot second, I thought about adding peaches too... but the white nectarines ended up having this awesome pink color from the inside of the fruit. And I'm a sucker for pink ice cream, so I left it as it was. And then I used the peaches for cocktails. More on those later.

Anyways. The ice cream is crazy easy. And perfect for a summer BBQ or pool party. If you were feeling extra jazzy, you could totally throw a few scoops onto a chocolate dipped ice cream cone too. It would change your life. Trust me.

White Nectarine Ice Cream

Author: Gaby Dalkin

5 from 1 vote

This is a great way to use up a bunch of ripe stone fruit before it gets over ripe! I chose to leave the peels of the nectarines one so it gives it a nice pink tone!

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Prep Time 2

Cook Time 15

Total Time 2 15

Course Dessert

Cuisine American

Servings people

Ingredients

Instructions

Place the nectarines and water in a medium sized saucepan and cook for 10 minutes over medium heat until soft. Stir every few minutes to ensure even cooking.
Remove the saucepan from the heat, stir in the sugar and let the mixture come to room temperature.
Transfer the mixture to a blender or food processor with the remaining ingredients and blend until smooth. Place the liquid into a large bowl and chill for 2 hours. Once the mixture is chilled, transfer it to your ice cream maker and freeze according to the manufacturers directions.

Notes

Adapted from The Perfect Scoop by David Lebovitz

Nutrition Information

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28 Comments

I just want to curl up in that bowl and take a glorious little nap.

This looks fantastic! I'm allergic to uncooked stone fruits, do you think cooking the nectarines a little longer would still work ok in the recipe?

Gaby says:

June 13, 2012 at 9:32 PM

yup! you could cook them a bit longer for sure 🙂

Pretty pink ice cream and such a gorgeous pink peony to go with - LOVE! I'd take your weekend over Austin any day.

Sorry. you lost me at a fried avocado taco and something about tequila and bike riding. I have to go to Austin immediately. Or right after I eat this pretty pink ice cream.