Nectarine Ice Cream – a delicious recipe with nectarines, sugar, water, vanilla bean, heavy cream, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place nectarines, sugar, water, and vanilla bean in a saucepan over medium, and cook, stirring occasionally, until the nectarines are soft, 3 to 5 minutes. Remove pan from heat, and let nectarines cool to room temperature. Remove vanilla bean, and discard, or rinse and reserve for another use.
2
Process nectarine mixture, cream, lemon zest, and lemon juice in a blender until almost smooth. (There should be some pieces of nectarine throughout the ice cream.) Chill overnight.
3
Place chilled mixture in a freezer container of a 1-quart electric ice-cream maker, and freeze according to the manufacturer's instructions. Transfer to an airtight container, and freeze until firm but still scoopable, at least 4 hours.
387
kcal
Calories
21
g
Fat
41
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound nectarines, 3/4 cup granulated sugar, 1/3 cup water, 1/2 vanilla bean, split lengthwise, scraped clean, and more.
Yes, Nectarine Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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