White Nectarine Sorbet With White Peach Ice Cream
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
For nectarine sorbet: Place all ingredients in large bowl; toss to coat
2
Cover and refrigerate overnight
3
Puree fruit mixture in processor until smooth
4
Strain, pressing on solids in strainer; discard solids
5
Process puree in ice cream maker according to manufacturer's instructions
6
Transfer to container; cover and freeze until solid, about 4 hours
7
DO AHEAD Can be made 3 days ahead
8
Keep frozen
9
Place all ingredients in large bowl; toss to coat
10
Cover and refrigerate overnight
11
Puree fruit mixture in processor until smooth
12
Strain, pressing on solids in strainer; discard solids
13
Process puree in ice cream maker according to manufacturer's instructions
14
Transfer to container; cover and freeze until solid, about 4 hours
15
DO AHEAD Can be made 3 days ahead
16
Keep frozen
17
For white peach ice cream: Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight
18
Puree fruit in processor until smooth
19
Strain, pressing on solids in strainer; discard solids
20
Cover and chill until ready to use
21
Whisk yolks in large bowl
22
Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves
23
Gradually whisk hot cream mixture into yolks; return mixture to same pan
24
Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes
25
Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold
26
Whisk in peach puree
27
Process in ice cream maker according to manufacturer's instructions
28
Transfer to container
29
Cover and freeze at least 4 hours
30
DO AHEAD Can be made 3 days ahead
31
Keep frozen
32
Divide ice cream and sorbet among 8 bowls
33
Spoon sliced peaches and nectarines over and serve
34
Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight
35
Puree fruit in processor until smooth
36
Strain, pressing on solids in strainer; discard solids
37
Cover and chill until ready to use
38
Whisk yolks in large bowl
39
Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves
40
Gradually whisk hot cream mixture into yolks; return mixture to same pan
41
Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes
42
Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold
43
Whisk in peach puree
44
Process in ice cream maker according to manufacturer's instructions
45
Transfer to container
46
Cover and freeze at least 4 hours
47
DO AHEAD Can be made 3 days ahead
48
Keep frozen
49
Divide ice cream and sorbet among 8 bowls
50
Spoon sliced peaches and nectarines over and serve