Grilled Nectarine-Bourbon Ice Cream

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: 40 mins
• Serves: 8-10
• Yields: 1 1/2 quart

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

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.