Grilled Nectarine-Bourbon Ice Cream

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

heavy cream, sugar, sugar, egg yolks, bourbon, vanilla, nectarines, vegetable oil, pecans

Taken from www.food.com/recipe/grilled-nectarine-bourbon-ice-cream-429421 (may not work)