Nectarine Ice Cream
From: The New Cook by Donna Hay
(Whitecap Books; July 1998; ISBN:0864117639; PB)
Cookbook Heaven @ Recipelink.com

Serves 6

• 4 nectarines. stones removed
• 2 tablespoons lime juice
• 3 cups (24 fl oz) cream
• 6 egg yolks
• 2/3 cups sugar

1. Place nectarines and lime juice in a food processor and process until smooth. Push puree through a sieve. (you should have 1 cup (8 fl oz) of sieved nectarine puree. ) Place cream, egg yolks, and sugar in a saucepan over low heat and stir fro 10 minutes or until mixture has thickened slightly. Allow to cool.
2. Stir nectarine puree through cream mixture, pour into an ice-cream maker and follow manufacture's instructions until ice cream is firm and frozen. Alternatively, pour mixture into a metal container and freeze for 1 hour. Remove from freezer and beat mixture until smooth. Return to freezer for 30 minutes. Beat mixture again and then return to freezer until it's firm.