Photo: Ian Dooley
White Nectarine Ice Cream
7 ingredients
openrecipes
This is a great way to use up a bunch of ripe stone fruit before it gets over ripe! I chose to leave the peels of the nectarines one so it gives it a nice pink tone! Adapted from The Perfect Scoop by David Lebovitz
Estimated Nutrition (whole recipe, rough)
212
Calories
17g
Protein
6g
Fat
20g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nectarine | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large white nectarines,pitted and chopped (about 1 1/3 pounds)
- 1/2 cup water
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 1 tsp meyer juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes