Nectarine-Ginger Buttermilk Ice Cream
Buttermilk is a useful low-fat staple; it gives this ice cream a creamy, tangy taste.
- 4 large, ripe nectarines (about 1 1/2 pounds)
- 1 cup sugar
- 1/4 cup light corn syrup
- 1/4 cup freshly squeezed lemon juice (about 2 large lemons)
- 1/2 teaspoon grated fresh ginger
- 1 1/2 cups low-fat buttermilk
- 1 cup half-and-half
Quarter nectarines; remove and discard pits, but do not peel. Place in a food processor and puree until smooth, about 1 minute. Transfer to a medium bowl, and add sugar, corn syrup, lemon juice, and ginger. Whisk to combine, cover, and let stand for 1 hour.
Pass nectarine mixture through a fine strainer into a medium bowl, discarding solids. Add buttermilk and half-and-half, and whisk to combine. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. If necessary, do this in two batches, keeping remainder of ice cream refrigerated while the first batch is freezing.
SourceMartha Stewart Living, June 1995