Nectarine Cream Recipe

Nectarine Cream
 
 Recipe By     : Mable & Gar Hoffman's Ice Cream
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ice Cream                        Stir Frozen
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    egg -- beaten
      1/2  cup           granulated sugar
      1/2  cup           lowfat 1% milk
    2      tablespoons   light corn syrup
    3                    ripe nectarines -- peeled, quartered
                         --or peaches -- fresh or frozen
      1/2  teaspoon      vanilla extract
      1/8  teaspoon      almond extract
      1/2  cup           whipping cream
 
 In a small saucepan, combine the beaten egg, sugar, milk and
 corn syrup.  Cook and stir over low heat until thickened; cool.  Puree
 the nectarines in a blender or food processor fitted with a metal
 blade.  Combine the cooled egg mixture, pureed nectarines, vanilla and
 almond extracts and whipping cream.  Pour into an ice cream canister. 
 Freeze in an ice cream maker according to the manufacturer's directions.
 Makes about 1 quart.  Penny Halsey (ATBN65B). Nutrition Analysis:  156
 calories, 2g protein, 24g carbohydrate, 7g fat, 48mg cholesterol.
 
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