Light, tangy and delicious. My best friend Kasey turned me on to this David Lebovitz recipe and I was not disappointed.
Ingredients:
1 1/3 pounds ripe nectarines (about 6 medium nectarines) peeled, cut into chunks off the pit
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup whipping cream
1/4 tsp vanilla extract
Directions:
Cook nectarines with water over medium heat, stirring until soft (about 15–20 mins).
Remove from heat and stir in the sugar. Let this cool to room temp.
Blend the cooled nectarines with the other liquids until almost smooth. Leave some pieces of fruit visible because that’s delicious.
Chill the mixture overnight. Then put it in your ice cream maker.
Freeze for 24 hours
Top with whipped cream and homemade granola or toasted coconut.
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