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5 from 1 vote

White Nectarine Ice Cream

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!
Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 4 people
Author: Gaby Dalkin

Ingredients

  • 4 large white nectarines pitted and chopped (about 1 ⅓ pounds)
  • ½ cup water
  • ¾ cup sugar
  • ½ cup sour cream
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 1 teaspoon meyer lemon juice

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

Calories: 461kcal | Carbohydrates: 54g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 45mg | Potassium: 281mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1525IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg