Nectarine Ice Cream

For my last experiment with Melissa's fruit, I decided to make nectarine ice cream. I began by cutting nectarines into chunks and cooking them with brown sugar and nutmeg. I then mashed it and put it through a strainer. 

While the nectarine mixture cooled, I made my ice cream base. Instead of using just granulated sugar, I used half granulated sugar and half brown sugar. 

I combined the nectarines with the ice cream base and put them in the ice cream maker. About 3 minutes before it was done, I added in some chopped nectarines. 

This ice cream was really, really good- the brown sugar gave it a toffee caramel flavor, which worked perfectly with a the subtle taste of nectarine. If you've ever made your own ice cream, you know that it is always very soft when it comes out of the ice cream maker. Soft, and so amazingly good.

Any leftovers that go into the freezer are much firmer by the next day.

So delicious and perfect for summer!

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Nectarine Ice Cream

                                         3 nectarines, diced                       1/4 c. granulated sugar 

                                         1/2 c. brown sugar                        2 c. half-and-half

                                         1/2 tsp. nutmeg                            1 tsp. vanilla

Combine two diced nectarines, 1/4. c brown sugar, and nutmeg in a small pan. Cook for 2-3 minutes or until nectarines are very soft. Mash and press through a fine mesh strainer. Set aside until cool. In a separate bowl, combine 1 c. half-and-half with 1/4 c. brown sugar and 1/4 c. granulated sugar. Whisk until sugar is dissolved. Add remaining cup of half-and-half and vanilla. Add cooled nectarine mixture. Put into ice cream machine and follow manufacturer's instructions. About three minutes before ice cream is done, add remaining diced nectarines.