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I wasn’t kidding about squeezing every last bit of summer out of the month. Today may be the first day of fall, but don’t pack up the ice cream maker just yet. It’s supposed to reach 90 degrees in DC again today, and you can still find sweet white nectarines at the farmers market. So I implore you, take some home and make a batch of this sweet summer gelato before it’s too late. (Or, save it for some of those peaches you froze for winter. Ice cream is a year-round food, in my opinion.)

Recipe: Nectarine Gelato

Ingredients:

• 5 medium-sized nectarines
• 5 egg yolks (preferably from your local egg farmer)
• 2 cups cream-top whole milk (or just whole milk)
• 1 cup organic cane sugar, divided
• 1 tablespoon lemon juice
• 1 teaspoon vanilla paste (or extract)
• 1/4 teaspoon almond extract
• 1/4 teaspoon ground nutmeg

Instructions: Coarsely chop nectarines (no need to peel) and place them in a non-reactive saucepan. Combine with 1/2 cup sugar, lemon juice, vanilla, almond extract and nutmeg and bring to a simmer over medium low heat. Simmer for about 15 minutes, stirring occasionally, until fruit is soft and you can mash it with the back of the spoon. Let cool, then puree in a blender or food processor.

In a heavy-bottomed pot, warm milk and the other 1/2 cup of sugar over medium heat just until bubbles begin to appear and sugar is dissolved, stirring occasionally.

In a mixing bowl, whisk the egg yolks well for about a minute. Ladle the warm milk into the egg yolks, whisking continuously, one spoonful at a time until you’ve incorporated about half the milk into the eggs. Then pour the eggs/milk back into the remaining milk in the pot. Cook, stirring frequently, over medium low heat until the mixture thickens slightly and coats the back of your spoon. Remove from heat, stir in the nectarine purée and let cool. Transfer to a bowl or pitcher, cover, and chill overnight or for at least 8 hours in the refrigerator.

Process the chilled mixture according to your ice cream maker’s instructions. I have the KitchenAid ice cream maker and mix it on medium low for about 12 minutes. Transfer to a tupperware container and freeze until firm, about 4 more hours. Makes 1 quart. Enjoy!

Note: You can adjust the sugar in the nectarines according to the sweetness of your fruit.