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