Nectarine Cream

8 Servings

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Nectarine Cream Ingredients

1 Egg, beaten	3 Ripe nectarines, peeled,
1/2 c Granulated sugar	1/2 ts Vanilla extract
1/2 c Lowfat 1% milk	1/8 ts Almond extract
2 tb Light corn syrup	1/2 c Whipping cream

Instructions for Nectarine 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 manufacturers directions. Makes about 1 quart. Penny Halsey (ATBN65B). Nutrition Analysis: 156 calories, 2g protein, 24g carbohydrate, 7g fat, 48mg cholesterol. Recipe by: Mable & Gar Hoffmans Ice Cream Posted to MC-Recipe Digest V1 #622 by Nancy Berry on May 29, 1997

Main Ingredient: Cuisine: Uncategorized

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