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NECTARINE
ICE CREAM
4
nectarines, stones removed
2 tablespoons lime juice
3 cups cream
6 egg yolks
2/3 cup sugar
Place
nectarines and lime juice in a food processor
and process until smooth. Push purée
through a sieve. (You should have 1 cup
of sieved nectarine purée.) Place
cream, egg yolks and sugar in a saucepan
over low heat and stir for 10 minutes or
until mixture has thickened slightly. Allow
to cool.
Stir
nectarine purée through cream mixture,
pour into an ice-cream maker and follow
manufacturer's instructions until ice cream
is firm and frozen. Alternatively, pour
mixture into a metal container and freeze
for 1 hour. Remove from freezer and beat
mixture until smooth. Return to freezer
for 30 minutes. Beat mixture again and then
return it to freezer until it's firm.
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