White Nectarine Sorbet With White Peach Ice Cream

Name: White Nectarine Sorbet With White Peach Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds white nectarines, halved, pitted, sliced; 3/4 cup sugar; 1/4 cup light corn syrup; 1 teaspoon powdered ascorbic acid; 1 1/4 pounds very ripe white peaches; 3/4 cup plus 3 tablespoons sugar; 1/3 cup light corn syrup; 1/2 teaspoon powdered ascorbic acid; 3 large egg yolks; 1 cup whipping cream; 2 white nectarines, halved, cored, sliced; 2 white peaches, halved, cored, sliced

Servings: persons

2 pounds white nectarines, halved, pitted, sliced
3/4 cup sugar
1/4 cup light corn syrup
1 teaspoon powdered ascorbic acid
1 1/4 pounds very ripe white peaches
3/4 cup plus 3 tablespoons sugar
1/3 cup light corn syrup
1/2 teaspoon powdered ascorbic acid
3 large egg yolks
1 cup whipping cream
2 white nectarines, halved, cored, sliced
2 white peaches, halved, cored, sliced

1
Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
2
Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
3
DO AHEAD
4
Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
5
Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
6
Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
7
DO AHEAD
8
Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds white nectarines, halved, pitted, sliced, 3/4 cup sugar, 1/4 cup light corn syrup, 1 teaspoon powdered ascorbic acid, and more.

Yes, White Nectarine Sorbet With White Peach 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.

That's it — enjoy your meal!