This homemade Bourbon Nectarine Ice Cream is the perfect blend between sweet fresh fruit and creamy vanilla bean ice cream with a smooth bourbon finish.
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.