White Nectarine Sorbet with White Peach Ice Cream

Name: White Nectarine Sorbet with White Peach Ice Cream
Yield: Makes 8 servings
Ingredients: 2 pounds white nectarines, halved, pitted, sliced; 3/4 cup sugar; 1/4 cup light corn syrup; 1 teaspoon powdered ascorbic acid; 1 1/4 pounds very ripe white peaches; 3/4 cup plus 3 tablespoons sugar; 1/3 cup light corn syrup; 1/2 teaspoon powdered ascorbic acid; 3 large egg yolks; 1 cup whipping cream; 2 white nectarines, halved, cored, sliced; 2 white peaches, halved, cored, sliced

By Kimberly Boyce

June 1, 2006

If you can't find white peaches and nectarines, this dessert would also be lovely made with the yellow varieties.

Market tip:

Powdered ascorbic acid will help preserve the color of the peach puree. It can be found at natural foods stores. Alternately, finely crush non-chewable vitamin C tablets.

Recipe notes

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