White Nectarine Ice Cream

By Gaby

Jump to Recipe

So last weekend Thomas ditched me for his bachelor party.

In any other circumstances this would have been perfectly acceptable. Except for one giant problem. He went to Austin. Yes. Austin, Texas. Like my favorite city in the entire world. The city where my favorite hotel is located. The home of the fried avocado taco. The place where you can rent bikes and go on a taco and tequila bike crawl all day long. He went without me. Totally rude right?

I thought so.

So what did I do? I splurged and had a great girls weekend at a swanky Beverly Hills hotel one day, and then did a beach day in Malibu the next. It was glorious. Not to mention I have officially and successfully evened out all my weird tan lines from France. So I’d say things worked out in the end. I even whipped up a batch of White Nectarine Ice Cream to snack on out by the pool.

It was glorious. Kind of the perfect summer ice cream flavor if you ask me. I have about a trillion nectarines from my last visit to the Santa Monica farmers market. They were all perfectly ripe, so I threw them into a food processor and went to town. For a hot second, I thought about adding peaches too… but the white nectarines ended up having this awesome pink color from the inside of the fruit. And I’m a sucker for pink ice cream, so I left it as it was. And then I used the peaches for cocktails. More on those later.

Anyways. The ice cream is crazy easy. And perfect for a summer BBQ or pool party. If you were feeling extra jazzy, you could totally throw a few scoops onto a chocolate dipped ice cream cone too. It would change your life. Trust me.

White Nectarine Ice Cream

This is a great way to use up a bunch of ripe stone fruit before it gets over ripe! I chose to leave the peels of the nectarines one so it gives it a nice pink tone! Adapted from The Perfect Scoop by David Lebovitz
Print Recipe Pin Recipe Review Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 4 large white nectarines pitted and chopped (about 1 1/3 pounds)
  • 1/2 cup water
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 tsp meyer lemon juice

Instructions
 

  • Place the nectarines and water in a medium sized saucepan and cook for 10 minutes over medium heat until soft. Stir every few minutes to ensure even cooking.
  • Remove the saucepan from the heat, stir in the sugar and let the mixture come to room temperature.
  • Transfer the mixture to a blender or food processor with the remaining ingredients and blend until smooth. Place the liquid into a large bowl and chill for 2 hours. Once the mixture is chilled, transfer it to your ice cream maker and freeze according to the manufacturers directions.

29 Comments

  6. Love the pretty pink color! I bet this would make such a refreshing ending to a summer meal with friends.

    Reply

  12. Sorry. you lost me at a fried avocado taco and something about tequila and bike riding. I have to go to Austin immediately. Or right after I eat this pretty pink ice cream.

    Reply

  14. This looks fantastic! I’m allergic to uncooked stone fruits, do you think cooking the nectarines a little longer would still work ok in the recipe?

    Reply

  16. You get to live in LA and would rather go to other cities? We had a job in LA dangled in front of us and I don’t think my heart will ever recover from it being ripped away.

    Reply

  23. This is the prettiest, girliest ice cream ever! I just got a Cuisinart Ice Cream Maker, and this little gem of a recipe sounds like the perfect way to break it in!

    Reply
  25. Pingback: White Nectarines and Ear-to-Ear Smiles » Small Servings

Leave a Reply

Your email address will not be published.

Recipe Rating