• 4 Ratings

Buttermilk is a useful low-fat staple; it gives this ice cream a creamy, tangy taste.



Ingredient Checklist


Instructions Checklist
  • 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.


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0