Holler if you hear me, dear readers: do we really need one more food blogger waxing poetic about the vibrant bounty of summer fruits that's out there right now? I didn't think so. Therefore I will save you the adjectives and get to the point. Get to the market. Scoop up an armful of yellow nectarines that are just so perfect right now. Make this ice cream ASAP.
There really is nothing more delightfully "olde tymey summer" in feeling than a home-churned ice cream teeming with chunks of stone fruits at their peak. It's a porch swings-lemonade stands-checkered tablecloths kind of greatness. And the way the cream plays off of the juicy, candy-sweet flesh of the fruit...oh, man...quintessential summer flavors, I tell you. Most of us would probably think of peaches as the classic pairing with ice cream, but when you use tender-skinned nectarines instead, you get the same sunny flavor while skipping the step of having to skin the fruit. And with the summer flying by as it is, who would argue with a cut down on prep time?
After you hunk up a bunch of farm fresh nectarines, simply cook them in water for a few minutes, add a bit of sugar, and blitz it into a chunky puree with a dreamy base of heavy and sour creams. The tang of the sour cream cuts the sweetness ever-so-slightly, and adds brilliant dimension and a clean finish to a classic flavor profile, making the frozen ice cream fantasically refreshing.
And the whole thing is really that easy, people. No egg custard making involved. Just fruit, sugar and cream, all churnin' together and lovin' on each other. Sound sexy? Oh, well, that's because it is.
It's no secret we've been enjoying our fair share of summer fruit desserts around here. And in this downright dreary San Francisco summer weather, it's rarely too hot to turn on the oven to do a baked fruit dessert. But for those of you who actually see the sun and feel its rays on a regular basis all summer long like normal people, this ice cream is one of the very best ways to eat the season. It's the perfect little button to an outdoor summer meal on a hot day. Or to help remind those of us who are perpetually fogged in that it is indeed late July.
Nectarine Ice Cream
Adapted from David Lebovitz's The Perfect Scoop
Makes about 1 quart
This recipe is a great way to use "dead-ripe" fruit, the super-sweet specimens full of soft spots that make eating them out of hand too messy. Resist the temptation to cut the sugar in this recipe, even if your fruit is very sweet. Though the unfrozen ice cream batter will taste almost cloyingly sweet, it will dull once the ice cream is frozen. Leaving the skins on the nectarines not only cuts down on prep time, but lends a pretty, rosy hue.
1 1/3 pounds ripe nectarines (about 4 large), pitted and cut into large chunks
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon pure vanilla extract
A squeeze of fresh lemon juice
In a medium, non-reactive saucepan over medium heat, cook the nectarines with the water until soft throughout, about 10 minutes. Remove the pan from the heat, stir in the sugar, and cool to room temperature.
Place the sour cream, heavy cream, vanilla and lemon juice in a blender or food processor. Add the fruit mixture and blend until the ice cream batter is smooth but still slightly chunky.
Chill the mixture thoroughly in the refrigerator, or speed-chill it by pouring it into in an aluminum bowl set over a larger bowl full of ice and cold water, stirring often until the ice cream batter is very cold. Freeze the ice cream in your ice cream maker according to the manfacturer's instructions.