uncooked blueberry-nectarine compote with cinnamon ice milk

The weather outside is frightful..ly hot
     Need a fast, summer dessert idea? Here's an easy one to cool you off. Its simple and no oven is required. The bright colors and fresh flavor will impress even the most discerning of taste buds. I've been making it for over 20 years and have found very few who dislike it.
     You can make two ways, with a splash of dark rum or Jack Daniels or without... you decide. Both are fabulous! I'm giving you the long and short of it all... the quickie version is at the end of the post.
      I have made homemade cinnamon ice milk and I have purchased a good quality vanilla ice cream, sofftened it slightly and added a little cinnamon before retuning it to the freezer to firm up. Either way is fine, depending on how much time you are willing to spend. These days, I usually opt for the latter.
     I also have used fresh, ripe peaches in a pinch. Nectarines are firmer and hold up better, but if you only have peaches and this dessert is calling your name, go for it!
for the fruit compote:
1/2 c. light brown sugar, firmly packed
1/4 c. one of the following: water, dark rum or Jack Daniels
2 T. fresh lemon juice
6 c. (around 8 large) nectarines, sliced
1 c. fresh blueberries
for the ice milk:
4 large egg yolks
3/4 c. sugar
2 tsp. cinnamon
4 c. milk
2 tsp. vanilla extract
Blend sugar, liquid of choice, lemon juice and vanilla extract together in a large bowl. Add sliced nectarines. Cover and chill one hour before serving. Add blueberries. Spoon ice milk into bowls, top with fruit.
Blend egg yolks, sugar and cinnamon together in a medium bowl. Bring milk to a boil over medium heat. Gradually whisk hot milk into yolk mixture. Reduce heat to low, returning liquid to saucepan. Whisk until mixture thickens. Strain into a bowl. Add vanilla and cool. Cover and refrigerate until well chilled. This can be done a day ahead. Process in ice cream maker according to manufacturer's directions.
Quickie method: Purchase a container of vanilla ice cream. Let it sit on counter until softened. Turn out into a bowl and sprinkle with a teaspoon of ground cinnamon. Mix well and return to container to refreeze.
OR, if you absolutely don't have time for even that... sprinkle fruit with cinnamon instead. Spoon on top of vanilla ice cream. YUM!!