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Mango Nectarine Ice Cream
By Chef Chris Faulkner

Mango Nectarine Ice Cream


8 Mango Nectarines (or Organic White Nectarine)
3/4 cup Sugar divided use
1 tablespoon Lemon Juice
1 cup Half and Half
1/2 cup Heavy Cream
1 Vanilla Beans 2 inch piece
1/4 teaspoon Lemon Zest finely grated fresh


Peel and slice the mango nectarines, reserving the peelings. In a food processor combine the mango nectarine slices, 1/2 cup of the sugar, and the lemon juice and pulse the motor until the mango nectarine slices are chopped coarse. Transfer the mixture to a bowl and chill it, covered. In a saucepan heat the half-and-half, the cream, the reserved nectarine peelings, the remaining 1/4 cup sugar, the vanilla bean, the zest, and a pinch of salt over moderate heat until the mixture is very hot but not boiling. Remove the pan from the heat, let the mixture cool to room temperature, and chill it, covered, for 1 hour, or until it is very cold.
Strain the cream mixture through a fine sieve into the bowl with the chopped mango nectarines, stir the mixture until it is combined well, and freeze it in an ice-cream freezer according to the manufacturer's instructions.