Nectarine Ice Cream - Recipelink.com

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Book Description

On the cover of Donna Hay's The New Cook is a photograph of a stack of white plates and on the top is a bowl of wok-fried salted chili crab--very chic. It sets the tone for what you'll find inside: modern food layered with contrasting flavors beautifully presented. In a word, it's very Australian. And it should be, as Hay is the food editor of Australian Marie Claire magazine.

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The New Cook

Authors: Donna Hay

Date: July 1998

ISBN: 0864117639

Publisher: Murdoch Books (AU)

Paperback

ORDER/INFO

Nectarine Ice Cream
Recipe from: The New Cook
by Donna Hay
Cookbook Heaven at 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

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.
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.

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