White Nectarine Sorbet With White Peach Ice Cream Recipes

WHITE NECTARINE SORBET WITH WHITE PEACH ICE CREAM

Steps:

• For nectarine sorbet:
• Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
• Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
• DO AHEAD Can be made 3 days ahead. Keep frozen.
• For white peach ice cream:
• Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
• Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
• Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
• DO AHEAD Can be made 3 days ahead. Keep frozen.
• Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.

NECTARINE ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. , In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

WHITE PEACH SORBET

Steps:

• Cut the peaches in half and pit them. Plop them into a blender and puree until smooth and homogenous, 1 to 3 minutes. Pass the puree through a fine-mesh sieve into a medium bowl. Use a ladle or spoon to press on the dregs of the puree to extract as much juice as possible; you should only be discarding a few spoonfuls worth of solids.
• Bloom the gelatin (see page 29).
• Warm a little bit of the peach puree and whisk in the gelatin to dissolve. Whisk in the remaining peach puree, the glucose, salt, and citric acid until everything is fully dissolved and incorporated.
• Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• notes
• Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
• With all things fresh and seasonal, it's always important to taste, taste, taste. Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
• Instead of a whisk, use a hand blender to mix the sorbet base.