Ingredients
The following ingredients have 8 Servings
- 1 1/2 pounds nectarines (pitted and chopped (peel on))
- 1/2 cup brown sugar
- 1/3 cup bourbon whiskey
- 1 tablespoon lemon juice
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1 vanilla bean (split and seeded)
- 1/2 cup milk
Instruction
- In medium sized skillet, cook nectarines over medium heat for about 5 minutes, stirring occasionally. Add in the brown sugar and lemon, stir, and turn heat off when sugar has dissolved.
- Pour the bourbon over the top and do not stir. Turn heat to medium high. Tilt the pan slightly and carefully ignite the alcohol. You can use a lighter to do this as well. The flambe helps infuse the nectarines with additional aroma and flavor. Stir once flames are gone, and cook for 5 minutes.
- Transfer to a bowl and cool in refrigerator.
- Whisk egg yolks and granulated sugar until light yellow, about two minutes.
- In medium saucepan, combine heavy whipping cream, milk, egg yolk and sugar mixture, and split vanilla bean with the seeds. Turn the heat to medium and whisk constantly. Cook for about 5 minutes, until the temperature is 170 degrees F. If you don't have a thermometer, you can test the temperature with your finger. It should be about as hot as you're willing to touch a liquid. It should start to smell like vanilla pudding and when you tilt the pan, it should coat the bottom.
- Transfer to a bowl and cool in refrigerator.
- When both the nectarines and cream mixtures are cool, transfer to a blender or a food processor. Pulse mixture if you want chunks or blend until smooth if you want a creamy ice cream.
- Churn ice cream in your ice cream maker according to manufacturer's instructions. I had to divide mine into halves and process two separate batches due to the size of my ice cream maker.
- Store in air tight container in freezer. Allow to sit at room temperature for 10-15 minutes before scooping. Makes about 1 quart.
