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!
Adapted from The Perfect Scoop by David Lebovitz
- 4 large white nectarines pitted and chopped (about 1 1/3 pounds)
- 1/2 cup water
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 1 tsp meyer lemon juice
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.