Grilled Nectarine-Bourbon Ice Cream

1. 1

   In a saucepan, heat the heavy cream and 1 cup sugar over medium heat, stirring, until it simmers, about 10 minutes.

2. 2

   Meanwhile, whisk the egg yolks in a large bowl until frothy, 1 to 2 minutes.

3. 3

   Pour the cream mixture into the yolks, whisking constantly, then pour into the saucepan.

4. 4

   Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes.

5. 5

   Strain the cream mixture through a fine sieve into a stainless steel bowl, then stir in the bourbon and vanilla.

6. 6

   Cover and refrigerate until completely chilled, about 1 hour.

7. 7

   Preheat a grill to medium.

8. 8

   Brush the nectarines with the oil and sprinkle with the remaining 1 teaspoon sugar.

9. 9

   Grill cut side down until caramelized and just softened, about 5 minutes.

10. 10

    Let cool, then finely chop.

11. 11

    Pour the chilled cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.

12. 12

    Add the nectarines during the last 5 minutes of freezing.

13. 13

    Top with the pecans.

* Per serving · 4 servings · Values may vary.

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