STREAMING NOW: Jamie's Super Food

Grilled Nectarine-Bourbon Ice Cream

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
40mins
SERVES:
8-10
YIELD:
1 1/2 quart
UNITS:
US

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: