Ingredients
# 2 tbsp all-purpose flour
# 4 cups 2% reduced-fat milk
# 4 cups fresh strawberries, quartered
# 2 cups fresh raspberries
# 5 cups peeled nectarine slices, (about 2 3/4 lb.)
# 3/4 cup slivered almonds
Directions
1.
1. Beat eggs at medium speed with an electric mixer until frothy. Stir together sugar, flour, and salt until well blended. Gradually add sugar mixture to eggs, beating until thickened. Gradually add milk, beating until blended.
2.
2. Cook egg mixture in a Dutch oven over medium-low heat, stirring constantly, 15 to 20 minutes or until a candy thermometer registers 170°. (Mixture should be thick enough to coat a spoon.)
3.
3. Fill a large bowl or pan with ice; place Dutch oven in ice, and stir occasionally 10 to 15 minutes until custard is completely cool. Transfer mixture to an airtight container; cover and chill 8 hours. Stir in whipping cream, vanilla, and desired fruit blend.
4.
4. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer's instructions.
5.
For the mixed Berry Blend
6.
1. Process all ingredients in a food processor 30 to 45 seconds. Transfer mixture to a large bowl; cover and chill at least 2 hours.
7.
For the Nectarine and Toasted almond blend
8.
1. Process nectarines and sugar in a food processor 30 to 45 seconds. Transfer to a large bowl; cover and chill 2 hours.
9.
2. Melt butter over medium-low heat in a medium skillet; add almonds and salt. Cook almonds, stirring frequently, 3 to 5 minutes or until toasted and golden. Pour nut mixture through a fine wire-mesh strainer, shaking to remove excess butter and salt. Stir almonds into nectarine mixture; cover and chill until ready to use.
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