There's no better combination for an easy, yet impressive dessert than grilled fruit and homemade ice cream! Try my grilled peaches and vanilla bean ice cream today and you won't be disappointed!
1 cup low-fat milk
2/3 cup granulated sugar
1 vanilla bean
2 cups heavy cream
1 tablespoon vodka
4 nectarines; halved
4 teaspoons brown sugar
First, make the vanilla ice cream. In a saucepan, combine milk and sugar over low heat. Split the vanilla bean, scrape the seeds, and add both the pod and the seeds to the milk mixture. Cook and stir until the sugar has completely dissolved. Then, transfer to a large container, mix in heavy cream, cover with plastic wrap (making sure that the plastic wrap touches the top of the cream), and chill in the refrigerator for at least an hour. Then, churn the cream in an ice cream maker according to its instructions, adding the vodka in during the last 2 minutes, and freeze for at least 8 hours.
When the ice cream is ready to serve, heat a grill up to temperature and nectarines with brown sugar, and grill (cut-side down) until the nectarines are soft and tender.
Serve nectarines immediately with scoops of fresh vanilla ice cream.