Recipe: Nectarine Ice Cream (with or without ice cream machine)

NECTARINE ICE CREAM

4 nectarines, stones removed
2 tablespoons lime juice
3 cups 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.)

Makes 6 servings
Adapted from source: The New Cook by Donna Hay