Peach and Pecan Ice Cream
The sweet peaches add great texture, and the pecans pack in a crunchy bite to this homemade ice-cream recipe.
- ¾ cup sugar
- 1½ tablespoons cornflour
- ⅛ teaspoon table salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 1 cup peeled and coarsely chopped peaches
- 1½ tablespoons light corn syrup
- 1 tablespoons butter
- 1 cup coarsely chopped pecans
- ¼ teaspoon kosher salt
- 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.
- 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 extract. Cool 1 hour, stirring occasionally.
- 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.
- Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
- 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 ¼ teaspoon kosher salt. Cool completely (about 30 minutes).
- Pour chilled cream mixture into freezer container of a 1½ litre 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.