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Author Notes: Nectarines are a perfect companion for brown sugar. Joined together, they bring out all the right notes in one another and, with a squeeze of lime added for a bit of brightness, they combine to form the very embodiment of a special summer ice cream. —savorysaltysweet
Makes roughly 1 quart
- 1 1/4 pounds pitted, diced nectarines (about 3 large)
- 1/3 cup water
- 1/2 cup light brown sugar
- 3 egg yolks
- 1 cup heavy cream
- 1/2 cup milk
- juice of 1/2 a lime
- 1/4 teaspoon pure vanilla extract
- In a medium saucepan, combine nectarines and water. Bring to a boil, cover, then allow to simmer over medium heat for 8-10 minutes, until the nectarines have broken down and released a great deal of their juices. Set aside to cool
- While the nectarines are cooking, combine brown sugar, egg yolks, and heavy cream in a medium saucepan. Whisk to combine, then heat mixture over medium heat, whisking constantly, until mixture thickens and reaches a temperature of around 170 degrees F. The mixture should coat the back of a spoon, leaving a clean trail when swiped with a finger. Remove from heat, whisk in milk, then place in the refrigerator to cool.
- When both mixtures have cooled, combine them in a blender or food processor and blend on high speed until completely smooth and combined. Stir in lime juice and vanilla, then refrigerate until complete cooled, about 2 hours. Alternately, if you don’t want to wait, you can place the nectarine custard mixture in a thin, nonreactive metal bowl, place the metal bowl in larger bowl filled with mostly ice with a bit of water, and stir the mixture as the metal bowl rests in its ice bath. After about 10-15 minutes of careful stirring (being careful not to tip the custard bowl over into the ice water), the mixture will become quite cold.
- Freeze mixture in ice cream maker according to manufacturer’s directions.
- This recipe was entered in the contest for Your Best Ice Cream
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