With nectarines from my bountiful tree and homemade preserved lemons (from my garden as well), I made this fresh and flavorful Summer’s day treat. The leftovers were just as delicious when turned into milk shakes:
Nectarine and Preserved Lemon Ice Cream
2 cups fresh nectarines, seeded and unpeeled
3-4 slices preserved lemon, finely chopped
1 1/4 cups sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy cream
1 cup milk
1/2 – 1 vanilla bean pod, scraped
Puree nectarines in a food processor. Add 1/2 cup sugar and lemon juice and combine. Add preserved lemon to taste. Cover and refrigerate for 2 hours, stirring the mixture occasionally. Test flavor and add additional preserved lemon if needed.
Whisk the eggs in a mixing bowl until light and fluffy, about two minutes. Whisk in 3/4 cup sugar, 1/4 cup at a time. Whisk for 1 minute more until completely blended. Add cream, milk and vanilla bean and whisk to blend. Add 1/2 of the puree and blend.
Transfer to an ice cream maker and freeze following the manufacturer’s instructions. About 2 minutes before ice cream is done, add remaining puree. **
** Adapted from Ben and Jerry’s Fresh Georgia Peach Ice Cream