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!
4large white nectarinespitted and chopped (about 1 ⅓ pounds)
½cupwater
¾cupsugar
½cupsour cream
1cupheavy cream
½teaspoonvanilla extract
1teaspoonmeyer 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.