They were worth it though.
This Mango & Nectarine Ice Cream is THE EASIEST ice cream recipe I've ever made. Of course if you are one of those people who loves bananas, and make ice cream from frozen bananas, this recipe will not be the easiest for you ;)
While reading Washington Post's Food Chat, I saw that Bonnie Benwick posted a recipe for David Lebovitz's Peach Ice Cream from The Perfect Scoop. At first I thought that maybe Bonnie left out some of the ingredients or directions because the recipe seemed too good to be true. No eggs, no corn syrup, no complicated procedures.
I decided to give it a try. I just did not want to use peaches. When I tweeted out what I should use instead, @gourmetdiva1 suggested I use mangoes. DUH! Why didn't I think of that? In the end, I decided to use a combination of mangoes and nectarines.
Recipe only slightly adapted from David Lebovitz's The Perfect Scoop
2 mangoes, peeled, pit removed and chopped
2 nectarines, peeled, pit removed and chopped
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
a few drops of freshly squeezed lemon juice
1. In a nonreactive saucepan cook mangoes, peaches and water over medium heat, covered, for about 10 minutes, stirring once or twice.
2. Remove the saucepan from the heat, stir in the sugar, and allow the mixture to cool to room temperature.
3. Puree the cooked fruit and any liquid that was in the saucepan with sour cream, heavy cream, vanilla, and lemon juice.
4. Chill the mixture in the refrigerator and then freeze in your ice cream maker according to directions.
The texture of the ice cream came out smooth and silky and I liked that it wasn't overly sweet.
I'm going to have to figure out other fruit combinations to use in this recipe. Suggestions?