Every February, hundreds of pink promissory notes arrive at my home, pledging delivery of a summer crop of succulent and honeyed nectarines. The ripened fruit make its way into jams, gelatos, smoothies and even roasted chicken, but these round globes of goodness are finest when consumed sun-warmed and straight from the tree – devoured while juice drips unabashedly down my chin. This summer, again, I was paid in full.
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