Nectarine Ice Cream Food

NECTARINE ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. , In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

NECTARINE ICE CREAM (NO CHURN)

Steps:

• Preheat the oven to 400F/200C. Halve the nectarines and discard the stones. Cut the nectarines into chunks and place in a roasting dish.
• Sprinkle the brown sugar over the nectarine pieces then roast for approximately 15-20 minutes until the nectarines are soft and starting to caramelize on top a little. Remove from oven and allow to cool (can be prepared day ahead).
• Once cooled, remove the skins from the nectarines and place the peeled chunks in a food processor or blender. Blend until relatively smooth (smaller chunks are fine).
• Separately, whip the cream until it forms medium-firm peaks.
• Carefully fold the nectarine puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.
• Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer.
• Leave to freeze for 4 hours, minimum, for soft-serve or ideally overnight.

PEACH ICE CREAM

Steps:

• In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
• Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

OATMEAL COOKIE SANDWICHES WITH NECTARINE ICE CREAM

Steps:

• For cookies:
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
• Mix first 5 ingredients in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars; beat until well blended. Beat in egg and vanilla. Stir in dry ingredients. Using 2 tablespoons batter per cookie, drop 8 mounds onto each sheet, spacing mounds 3 inches apart. Flatten to 2-inch rounds.
• Bake cookies 10 minutes. Reverse baking sheets and bake until cookies are golden and dry to touch, about 3 minutes longer. Let cool 2 minutes. Transfer cookies to rack. Cool completely. (Can be made 1 day ahead. Store airtight.)
• For ice cream:
• Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Spread nectarines in single layer on sheet. Sprinkle with sugar; toss to coat. Bake nectarines 15 minutes. Stir well. Bake until fruit is tender and juices begin to thicken and caramelize, stirring every 5 minutes to prevent burning, about 20 minutes longer. Transfer fruit and juices to large bowl; mash coarsely; cool. Mix ice cream into fruit. Freeze until almost firm, about 45 minutes.
• Place 8 cookies, flat side up, on work surface. Spread 1/3 cup ice cream over each. Top each with 1 cookie, flat side down, and press gently to adhere (reserve any remaining ice cream for another use). Wrap sandwiches in foil and freeze. (Can be made 3 days ahead. Keep frozen.)

EASY GRILLED NECTARINES

Steps:

• Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
• Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

NECTARINE ICE CREAM

Steps:

• Shred, macerate, and smush the stone fruit. Add the salt and a little less than 1/3 of a cup sugar (to taste, add more if you like it sweet). Set aside in the fridge to come together.
• Vigorously mix the milk, cream, sugar, and vanilla together, and pop in the freezer to chill.
• Put the milk mixture into the pre-frozen KitchenAid ice cream maker (it needs to pre-freeze for at least 24 hours to work), and churn it for 5 mins at #2 speed. Increase speed to #4 for 5-7 minutes Add the fruit mixture and churn at #1 till it's mixed in, then churn at #2 for five more minutes. Now you have soft serve. Stick the ice cream in the freezer for 1-2 hours for harder ice cream.

NECTARINE ICE CREAM

Steps:

• In a small saucepan, heat milk to 375, stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
• In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

NECTARINE ICE CREAM

Steps:

• Peel the nectarines, reserving the peelings, and slice them, reserving the pits. In a food processor combine the nectarine slices, 1/2 cup of the sugar, and the lemon juice and pulse the motor until the nectarine slices are chopped coarse. Transfer the mixture to a bowl and chill it, covered. In a saucepan heat the half-and-half, the cream, the reserved nectarine peelings and pits, the remaining 1/4 cup sugar, the vanilla bean, the zest, and a pinch of salt over moderate heat until the mixture is very hot but not boiling;. Remove the pan from the heat, let the mixture cool to room temperature, and chill it, covered, for 1 hour, or until it is very cold.
• Strain the cram mixture through a fine sieve into the bowl with the chopped nectarines, stir the mixture until it is combined well, and freeze it in an ice-cream freezer according to the manufacturer's instructions.