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Nectarine Cream
Recipe By : Mable & Gar Hoffman's Ice Cream
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream Stir Frozen
Amount Measure Ingredient -- Preparation Method
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1 egg -- beaten
1/2 cup granulated sugar
1/2 cup lowfat 1% milk
2 tablespoons light corn syrup
3 ripe nectarines -- peeled, quartered
--or peaches -- fresh or frozen
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup whipping cream
In a small saucepan, combine the beaten egg, sugar, milk and
corn syrup. Cook and stir over low heat until thickened; cool. Puree
the nectarines in a blender or food processor fitted with a metal
blade. Combine the cooled egg mixture, pureed nectarines, vanilla and
almond extracts and whipping cream. Pour into an ice cream canister.
Freeze in an ice cream maker according to the manufacturer's directions.
Makes about 1 quart. Penny Halsey (ATBN65B). Nutrition Analysis: 156
calories, 2g protein, 24g carbohydrate, 7g fat, 48mg cholesterol.
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