Nothing against chocolate or vanilla, but this summer were looking forflavors that rock our taste buds—like this spiked bourbon-and-grillednectarine treat from Peter Arendsen, the mastermind behind Ice CreamAlchemy in Boulder (icecreamalchemy.com). Its the perfect cooldownand pick-me-up, with enough chunks of tart fruit to make yourmouth pucker and a generous pour of bourbon mixed into the base.
Makes: 6 servings
Prep: 35 mins
Grill: 5 mins
- 1 quart heavy cream
- 1 cup plus 1 teaspoon sugar
- 5 egg yolks
- 1/4 cup bourbon, such as Knob Creek or Woodford Reserve
- 1 teaspoon pure vanilla extract
- 2 nectarines, halved and pitted
- 1 teaspoon vegetable oil
- Chopped pecans, for garnish
- 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 manufacturers instructions. Add the nectarines during the last 5 minutes of freezing. Top with the pecans.
- For a kid-friendly version, leave out the bourbon and add an extra 1/2 teaspoon vanilla extract. Top with fresh blueberries.