| | | | 4 |  | large, ripe nectarines(about 1 1/2 pounds) | | | | | 1 | | cup sugar | | | | | 1/4 | | cup light corn syrup | | | | | 1/4 | | cup fresh lemon juice(about 2 large lemons) | | | | | 1/2 | | teaspoon grated fresh ginger | | | | | 1 1/2 | | cups low-fat buttermilk | | | | | 1 | | cup half-and-half | | | | | 1. Quarter nectarines; remove and discard pits, but do not peel. Place in a food processor and puree until smooth, about 1 minute. Transfer to a medium bowl, and add sugar, corn syrup, lemon juice, and ginger. Whisk to combine, cover, and let stand for 1 hour. | | | | | 2. Pass nectarine mixture through a fine strainer into a medium bowl, discarding solids. Add buttermilk and half-and-half, and whisk to combine. Transfer to an ice-cream maker, and freeze according to manufacturer’s instructions. If necessary, do this in two batches, keeping remainder of ice cream refrigerated while the first batch is freezing. | | | | | | Per serving: 116 calories, 2 g fat, 8 mg cholesterol, 23 g carbohydrate, 41 mg sodium, 2 g protein, 1 g dietary fiber. | | |
WW Points: 2
Cal: 116 ; Fat: 2 ; Fiber: 1 |
