Peach-and-Toasted Pecan Ice Cream

By Addie

Our users rave about this salty-sweet ice cream recipe. Serve in a dish or on waffle cones, as shown.

Ingredients

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon table salt
• 2 cups milk
• 1 cup heavy whipping cream
• 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 cup peeled and coarsely chopped peaches
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons butter
• 1 cup coarsely chopped pecans
• 1/4 teaspoon kosher salt

Preparation

Step 1

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla. Cool 1 hour, stirring occasionally.

3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.

4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).

6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
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REVIEWS:


Absolutely wonderful! Will definitely make again. I scooped out a little of the plain peach ice cream before I added the pecans because my son is not a nut-lover and it was good just as plain peach ice cream as well. I did not have whole milk so I used 2% and it tasted just fine.

Absolutely delicious and easy to make. The hardest part is waiting for it to be ready to eat!! Looking forward to trying the chocolate,almond & vanilla bean. Would like to see the calorie content and also in a future issue the low fat versions.

This is the best ice cream recipe I've ever made.

This is the very best ice cream ever. The sweet and salty combination is the best. The super creamy texture and nutty flavor are better than anything else I've ever tried. I've been anxiously awaiting peach season since making this last summer!

This is my first Summer of owning an ice cream machine so I've been experimenting, mostly to lower the fat/sugar content. This recipe had less cream than most, so I didn't change that. However, I have been finding that many recipes are way to sweet. For any recipes which use 3/4 to 1 cup of sugar, I instead use 1/4 cup of sugar with 1/4 cup of Splenda. I left the pecans out since I wanted a total peach flavor. I eliminated the cooked peach/corn syrup cooking aspect, instead, opting to just add my chopped peaches at the freezer container step. I also omitted the vanilla bean paste, and added 1/4 cup peach schnapps for added flavor instead. Both my husband who really isn't crazy about peaches, and I LOVED this ice cream!

Made this for a 4th of July BBQ. Tripled the recipe and it didn't turn out as I hoped. The peaches crystallized, which gave it an odd consistency. This could have been because I chopped the peaches too small in an effort to have more peach flavor throughout. The small peaches were harder to drain, so perhaps that's why it crystallized when it was frozen. I'll probably look for a different recipe instead of trying this again.