Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
32 Mins
Yield
Makes about 1 qt.

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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).

Step 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.

Step 7

*Vanilla extract may be substituted.

Ratings & Reviews

danbarie's Review

monkeyfrog
July 20, 2014
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.

dormin75's Review

UtahIceCream
July 14, 2014
N/A

Thaddeus's Review

TtownOkie
July 06, 2014
Made this for BBQ celebration on July 4th. It was an absolute hit. I tripled the recipe for everything except the sugar. I cut the sugar by 1/4 cup. I will certainly make this again!!!

TtownOkie's Review

jackie2830
June 25, 2014
N/A

Jen1471's Review

Angelyn
May 01, 2014
N/A

UtahIceCream's Review

tpckara
September 03, 2013
This is a nice recipe. I think next time I would leave out the pecans and add more peaches. It is a delicate flavor before adding the pecans, and the nuts overwhelm the flavor.

Birdiechef's Review

dormin75
August 18, 2013
N/A

Annierocks's Review

lander1
August 12, 2013
N/A

SunnyeT's Review

Lynne57
July 03, 2013
N/A

lander1's Review

Birdiechef
September 14, 2012
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.