Nectarine Ice Cream
|Milk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Mashed nectarines||1 1⁄2 Cup (24 tbs) (Use Fresh Ones)|
|Lemon juice||1 1⁄2 Teaspoon|
|Heavy whipping cream||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
In a small saucepan, heat the milk to 1750; stir in sugar until dissolved.
Cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes.
Inasmall bowl, combine nectarines and lemon juice.
In a large bowl, combine milk mixture, cream, extracts and salt; stir in nectarine mixture.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions.
Transfer to a freezer container; freeze for 2-4 hours before serving.
Serving size: Complete recipe
Calories 2263 Calories from Fat 1313
% Daily Value*
Total Fat 149 g229.3%
Saturated Fat 91.4 g457.2%
Trans Fat 0 g
Cholesterol 538.4 mg179.5%
Sodium 560.2 mg23.3%
Total Carbohydrates 223 g74.3%
Dietary Fiber 6.2 g24.6%
Sugars 203 g
Protein 26 g51.6%
Vitamin A 139% Vitamin C 41.7%
Calcium 76.9% Iron 7.1%
*Based on a 2000 Calorie diet