Nectarine Ice Cream
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For those of us without an ice cream freezer, this concoction comes close to
providing that fresh ice cream taste. 

1 pound ripe nectarines, peeled and cut into 1/2 inch wedges 
1/3 cup sugar, or to taste 
1/2 tsp vanilla 
3/4 cup heavy cream 

Arrange the nectarine wedges on a baking sheet and freeze until solid, several
hours or overnight. 

Put the frozen nectarines in a food processor with the sugar and process until
the mixture looks like snow. 

With the machine running, add the vanilla and cream, stopping as needed to
scrape down the sides of the container. Taste and add more sugar if needed.
Process until smooth and creamy. Serve immediately. 

NOTE: For a different taste, try almond extract instead of vanilla. Or, add a
little lemon zest.
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Copyright 1996 Elizabeth Crane, ecrane@well.com