White Nectarine Sorbet With White Peach Ice Cream Food

WHITE PEACH SORBET

Steps:

• Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
• Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
• Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.

PEACH SORBET

Steps:

• Add peaches to a blender; blend until smooth. Measure out 1 1/2 cups peach puree into a bowl. Immediately stir in lemon juice and refrigerate.
• Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature. Refrigerate simple syrup until chilled, about 1 hour.
• Pour chilled peach puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

NECTARINE SORBET

Steps:

• Add nectarines to a blender; blend until smooth. Measure out 1 1/2 cups nectarine puree into a bowl. Immediately stir in lemon juice and refrigerate.
• Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature, about 10 minutes. Refrigerate simple syrup until chilled, about 1 hour.
• Pour chilled nectarine puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

WHITE NECTARINE SORBET WITH WHITE PEACH ICE CREAM

Steps:

• For nectarine sorbet:
• Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
• Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
• DO AHEAD Can be made 3 days ahead. Keep frozen.
• For white peach ice cream:
• Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
• Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
• Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
• DO AHEAD Can be made 3 days ahead. Keep frozen.
• Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.