If you can't find white peaches and nectarines, this dessert would also be lovely made with the yellow varieties.
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 information
Yield
Makes 8 servings
Ingredients
White nectarine sorbet
White peach ice cream
Preparation
For nectarine sorbet:
Step 1
Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
Step 2
Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
Step 3
DO AHEAD Can be made 3 days ahead. Keep frozen.
For white peach ice cream:
Step 4
Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
Step 5
Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
Step 6
Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
Step 7
DO AHEAD Can be made 3 days ahead. Keep frozen.
Step 8
Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.
