The weather outside is frightful..ly hot!
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.
OR, if you absolutely don't have time for even that... sprinkle fruit with cinnamon instead. Spoon on top of vanilla ice cream. YUM!!