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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
Course: Dessert
Cuisine: American
Author: Gaby


  • 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.