Recipe: Nectarine Creamsicle
1-2 lbs of Nectarines (peeled and thinly sliced)
1 cup sugar
2 tsp of grated ginger
3⁄4 cup of half and half
1⁄4 cup of sour cream
1⁄2 tsp of grated lemon zest
1 tbsp of lemon juice
In a medium saucepan, toss the sliced nectarines with 3⁄4 cup of the sugar and 1 tsp of grated ginger. Let sit for about 20 minutes until it becomes juicy. BringNectarines to a simmer for 8-10 minutes until softened.
Transfer nectarines to a food processor, or use an immersion blender to puree. Add a 1⁄2 cup of water and one tablespoon of lemon juice to the puree. There should be about 2 1⁄2 - 3 cups of liquid puree. Taste the puree to make sure the flavors are balanced before freezing. Fill 6 popsicle molds 1⁄2 way with the Nectarine puree and freeze for about an hour.
Meanwhile combine 1⁄4 cup of sugar with half-and-half and simmer over low heat until sugar is dissolved, about 1-2 minutes. Whisk constantly. Remove from heat and add 1⁄4 cup of sour cream and 1⁄2 tsp of lemon zest. Whisk to combine and set in the refrigerator.
Once the Nectarine Puree is mostly frozen pour the half and half into the mold and place in the freezer. After an hour, top the popsicles with the rest of the nectarine puree and freeze for at least 4 hours.
Run a little bit of hot water over the popsicle mold to remove the popsicle. Eat immediately!