Nectarines:

4 nectarines, firm, but ripe

Cut the nectarines in half and remove the pits.  Place the nectarines, flesh side down, onto a preheated bbq grill over medium heat.  Grill for 2 to 3 minutes until the nectarines are warm and have some nice grill marks.

Remove from the heat and top with Vanilla Ice Cream and Berries.

Vanilla Ice Cream:

2/3 cup sugar
5 extra-large egg yolks
¼ teaspoon salt
1½ cups milk
1 cup heavy cream
2 teaspoons vanilla extract

Beat the sugar and egg yolks in a bowl until thick and pale yellow.  Add the salt and set aside.  Bring the milk to a simmer in a saucepan over low heat.  Slowly add a stream of the milk into the egg mixture, stirring constantly, then returning the mixture to the milk.  Continue cooking over low heat until the custard thickens.  Do not boil! Remove from the heat and pour through a strainer into a mixing bowl.  Stir in the cream and vanilla.  Refrigerate until very cold and then process in an ice cream maker.

Berries:

3 cups mixed berries (such as blueberries, raspberries and blackberries)
1/3 cup sugar
2 tablespoons white wine
Zest from one lime

Combine the berries, wine and sugar and simmer for 10 minutes.  Cool, so that the berry juices thicken.