Nectarines often take a back seat to the king of summer fruit, the peach. But according to the University of Rhode Island Landscape and Horticultural Program, Fresh peaches provide respectable amounts of the antioxidant Vitamins A and C in addition to potassium and fiber. Nectarines provide twice the Vitamin A, slightly more Vitamin C, and much more potassium than peaches. And, if that’s not enough, a vendor at a farmers market recently suggested to my husband that he use nectarines instead of peaches to make “peach” gelato. He said, “Nectarines taste more ‘peachy’ and have more fragrance.” Step aside fuzzy peaches, a new king has been anointed!
Adapted from a recipe found on MangiaBenePasta
1½ cups heavy cream
1½ cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
1 to 1-1/3 cups of nectarine purée
1. In a medium saucepan, combine the cream, milk, and sugar. Cook over medium heat until the mixture comes to a simmer.
2. Remove from heat.
3. Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes. Strain into a clean bowl discarding the vanilla bean.
4. Stir in the nectarine purée.
5. Cover and refrigerate for at least 2 hours or overnight.
6. Transfer to an ice cream maker and freeze according to manufacturer’s directions.
Makes a little over one quart
1. My husband tripled the recipe, so that we could give away some of the gelato as gifts. To do that, he used 3 to 4 cups of nectarine purée.
2. To that tripled recipe, my husband added 1/2 cup sugar and juice of half a lemon to the nectarine purée. These amounts are dependent on the sweetness of the fruit.