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.
Peach-and-Toasted Pecan Ice Cream
Comments and Reviews 1-8 of 8
Lynne57 Posted: 07/13/10
Kim049 Posted: 07/13/10
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.
tpckara Posted: 07/27/10
This is the best ice cream recipe I've ever made.
Angelyn Posted: 07/07/11
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!
jackie2830 Posted: 08/07/11
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!
richard2009 Posted: 10/20/11
The pecans make it.
lander1 Posted: 09/14/12
I made triple the recipe. I have to concur with Angelyn the sweet and salty combination made this the best ice cream I have ever had. I would have given it a 4.5 rating only because I think it was a little to sweet. Next time I will use some of the sugar to cook the peaches, leaving the corn syrup out of the recipe altogher. Also 30 minutes of freeze time I stired the ice cream to make sure all of the ingredients were equally distributed, glad I did.
monkeyfrog Posted: 07/17/12
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.