Grilled Nectarine-Bourbon Ice Cream

Name: Grilled Nectarine-Bourbon Ice Cream
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 1 1/2 quart, 8-10 serving(s)
Ingredients: 1 quart heavy cream; 1 cup sugar; 1 teaspoon sugar; 5 egg yolks; 1/4 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

Submitted by Boomette

"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."

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Ready In:: 40mins
Ingredients:: 9
Yields:: 1 1/2 quart
Serves:: 8-10

ingredients

1 quart heavy cream
1 cup sugar
1 teaspoon sugar
5 egg yolks
¹⁄₄ 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

directions

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.
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.
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.
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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RECIPE SUBMITTED BY

Boomette

248

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