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Line a 9x5-inch loaf pan with plastic wrap or 2 pieces of parchment paper, cut to fit both lengthwise and crosswise leaving a 4-inch overhang. Or line an 8x2-inch round cake pan with plastic wrap.
Pit and slice 2 of the nectarines. Arrange half of the nectarine slices in a single layer in the bottom of the pan. Reserve remaining slices.
Peel, pit and cut remaining nectarines into cubes and purée in a blender or food processor. You should have about 1 cup purée. Set aside.
In a medium saucepan, bring 1 inch water to a simmer. In a large metal bowl, whisk together yolks, granulated sugar and vanilla. Set the bowl over the pan of simmering water and cook, whisking constantly until mixture has thickened and doubled in volume. Remove from the heat and whisk 1 to 2 minutes longer to cool. Fold nectarine purée into egg mixture until evenly blended.
Beat heavy cream and powdered sugar on high speed in a large bowl just until soft peaks form. Keep cold until ready to use. Fold custard mixture into whipped cream, in thirds, just until blended. Carefully spread half of the mixture into the prepared pan. Arrange a single layer of the remaining nectarine slices and top with remaining cream mixture. Fold plastic wrap or parchment overhang over top to seal. Cover with additional layer of parchment or plastic wrap if necessary.
Freeze overnight. To serve, invert the pan onto a serving platter and gently remove the plastic wrap or parchment paper. Slice and serve immediately.