Honey Ginger Ice Cream With Warm Nectarines and Sugar Cookie Crust

Chefs Megan and Colby Garrelts have owned bluestem in Kansas City, Missouri, since they were newlyweds in 2003. The fine dining restaurant features Colby's progressive American cuisine and Megan's new varieties of American desserts, including several that involve homemade ice cream like the one featured here.

To make Honey Ginger Ice Cream:

Yield: 2 1/2 quarts churned ice cream

Ingredients:

1 quart heavy cream
2 cups whole milk
1 cup brown sugar
1 cup Missouri honey (or your favorite local honey)
1 Tbs. fresh grated ginger root
12 egg yolks

Instructions:

1. In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
   
2. Place egg yolks in a stainless steel bowl and whisk to combine.
   
3. Slowly whisk hot cream into egg yolks.
   
4. Strain mixture through a fine sieve and chill over an ice bath.
   
5. Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.

To make Roasted Nectarines with Sugar Cookie Crust:

Yield: 8 pieces

For sugar cookie dough:

Ingredients:

9 oz. unsalted butter
1 1/4 cups sugar
1 tsp. vanilla extract
1/2 lemon, juiced and zested
1 egg
2 1/4 cup flour
1 1/2 tsp. baking powder
1 tsp. salt

Instructions:

1. Sift dry ingredients and set aside.
   
2. Cream butter, sugar, vanilla and lemon.
   
3. Add egg to creamed mixture.
   
4. Add dry ingredients in thirds and mix well.
   
5. Form dough into a flat disc and chill until firm.
   
6. Cut firm dough into small cubes and sprinkle cubes onto a sheet tray lined with parchment paper or a silpat. Sprinkle the dough close enough together so that it will form a large disc once baked.
   
7. Sprinkle cubes with cinnamon sugar and bake at 325F until slightly golden, about 10 minutes.

To make roasted nectarines:

Ingredients:

4 nectarines
1/8 cup brandy
1/4 cup sweet white wine
1/4 tsp. vanilla extract
1 Tbs. unsalted butter
1/4 cup sugar

Instructions:

1. Butter and sugar a shallow cake pan for roasting.
   
2. Split nectarines in halves and remove pits.
   
3. Place nectarines in roasting pan face up.
   
4. Mix brandy, sweet wine and vanilla in a small bowl
   
5. Pour wine mixture over nectarines.
   
6. Sprinkle sugar over fruit and dot with butter.
   
7. Cover pan with foil and roast the fruit at 300F until fruit is tender but still holds a shape, about 15 minutes.
   
8. Remove foil and keep fruit warm for serving.

To assemble:

1. Place warm nectarine in a bowl.
   
2. Scoop Honey Ginger Ice Cream on top.
   
3. Sprinkle with warm cookie crust.
   
4. Dust with powdered sugar and serve.

Recipe courtesy chef Megan Garelt, bluestem, Kansas City, Missouri

Next: Rhubarb Charlotte With Strawberries and Rum