My wife & I made this recipe, explicitly following the directions. It was the BEST ice cream that we have ever tasted! I'm absolutely crazy for Butter Pecan ice cream but I'm not that keen for peaches or most things with peach flavor. I'm so glad that we didn't pass on this recipe. We think that the balance of salted pecans and the peaches was superb. I read some of the other reviews that said that this was too sweet; we did not find it to be the case. Then again, I have a "sweet tooth" and I prefer that my ice cream be sweet -- isn't that why everybody eats ice cream??? We're having an old-fasioned ice cream social in a couple of weeks and will offer three kinds of ice cream; I will not be suprised if this is the "hit" of the evening.
Peach-and-Toasted Pecan Ice Cream
Photo: Jennifer Davick; Styling: Amy Burke
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- 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 bean paste*
- 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
- 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 bean paste. 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.
- *Vanilla extract may be substituted.
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