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Grilled Nectarine-Bourbon Ice Cream

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“A recipe from Rachael Ray. If you want to make it kid-friendly, omit the bourbon and use an extra 1/2 teaspoon of vanilla extract.”
1 1/2 quart

Ingredients Nutrition

  • 1 quart heavy cream
  • 1 cup sugar
  • 1 teaspoon sugar
  • 5 egg yolks
  • 14 cup Bourbon (such as Knob Creek or Woodford Reserve (or for me I'd use white rum)
  • 1 teaspoon pure vanilla extract (if you want it kid-friendly, omit bourbon and add another 1/2 teaspoon of vanilla extract)
  • 2 nectarines, halved and pitted
  • 1 teaspoon vegetable oil
  • chopped pecans, for garnish


  1. In a saucepan, heat the heavy cream and 1 cup sugar over medium heat, stirring, until it simmers, about 10 minutes. Meanwhile, whisk the egg yolks in a large bowl until frothy, 1 to 2 minutes. Pour the cream mixture into the yolks, whisking constantly, then pour into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes.
  2. Strain the cream mixture through a fine sieve into a stainless steel bowl, then stir in the bourbon and vanilla. Cover and refrigerate until completely chilled, about 1 hour.
  3. Preheat a grill to medium. Brush the nectarines with the oil and sprinkle with the remaining 1 teaspoon sugar. Grill cut side down until caramelized and just softened, about 5 minutes. Let cool, then finely chop.
  4. Pour the chilled cream mixture into an ice cream maker and freeze according to the manufacturer's instructions. Add the nectarines during the last 5 minutes of freezing. Top with the pecans.

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