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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.
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Bourbon Nectarine Ice Cream

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.
Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 1 ½ pounds nectarines pitted and chopped (peel on)
  • ½ cup brown sugar
  • cup bourbon whiskey
  • 1 tablespoon lemon juice
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 vanilla bean split and seeded
  • ½ cup milk

Instructions

  • 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.