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Peach and Pecan Ice Cream

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.
Ingredients
  • 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
Instructions
  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 extract. 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 ¼ teaspoon kosher salt. Cool completely (about 30 minutes).
  6. 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.
Nutrition Information
Calories: 2695 Fat: 186g Saturated fat: 76g Unsaturated fat: 100g Trans fat: 1g Carbohydrates: 243g Sugar: 201g Sodium: 3299mg Fiber: 13g Protein: 35g Cholesterol: 580mg
 

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