Peaches & Toasted Pecan Ice Cream

Love Bug, Sweet J and I spent the end of the last week and weekend in Iowa visiting my family. Actually, Bug spent the whole week with Mom and PC and since MJ had church league softball all weekend, Sweet J and I joined her for the weekend before returning home.

Trips home are always lovely and this one was no exception despite the oppressive heat and humidity. Lots of talking and togetherness, laughing and eating. Good times all around. I brought along a handful of recipes to try out and share and wow, they were all keepers. Don’t worry, I’ll share.

First up, Peach and Toasted Pecan Ice Cream. I love me some perfectly ripened peaches in the summer. I have learned to be patient and wait until they are actually in season so I’m not disappointed. Here are a couple tips in picking the perfect peach:

• Look for peaches that are blemish and wrinkle free with a background color of yellow or cream. As they ripen, a reddish-blush develops where the sun hits them.
• Choose peaches that have a slight give when pressed.
• If they smell sweet and fragrant, they’re ripe.
• Peaches are highly perishable, so only buy what you can eat within a few days and store them at room temperature. The refrigerator diminishes their flavor.
• However, if you happen across more peaches than you can finish, store them in the fridge for three to five days but let them come to room temperature before eating.
• If your peaches are a bit hard, store them in a brown paper bag at room temperature to soften. The bag traps the ethylene gas, which is naturally present in the fruit and speeds the softening.

Taken from Cuisine at Home

The original recipe only made enough for a 1.5 quart ice cream machine but since we were making it for a group (and a larger ice cream maker), I doubled the recipe and that’s what I have below. Of course, make it to your needs but do make it. It’s wonderful. Thick and creamy with a light peachy taste and salty, crunchy pecans.

Peaches & Toasted Pecan Ice Cream
recipe from Southern Living magazine

1 ½ cup sugar
4 Tbsp cornstarch
¼ tsp salt
4 cups milk (I used whole milk)
2 cups heavy whipping cream
2 egg yolks
3 tsp pure vanilla extract (or vanilla bean paste)
2 cups peeled and coarsely chopped peaches
4 Tbsp light corn syrup
3 Tbsp butter
2 cups coarsely chopped pecans
½ tsp kosher salt

1. Whisk together the sugar, cornstarch and salt in a large heavy saucepan. Gradually whisk in the milk and whipping cream. While stirring frequently*, cook the mixture over medium heat until it thickens slightly, about 10 to 12 minutes. Then remove from heat.

*The recipe said constantly but I thought if I stirred constantly for 10-12 minutes, my arm might fall off. Just stir it frequently. The cornstarch will start to thicken the mixture and if it’s not be agitated, it will cook some of it and make lumps.

2. In a separate bowl, whisk the egg yolks until slightly thickened. Gradually, whisk 1 cup of the hot cream mixture into the yolks. Add the yolk mixture to the rest of the cream mixture, whisking constantly. Then whisk in the vanilla. Cool 1 hour, stirring occasionally.

3. Then, in a small saucepan over medium heat, cook the peaches and corn syrup 4 to 5 minutes, stirring often. When complete, coarsely mash the cooked peaches and let cool 30 minutes. Add the peach mixture into the cooled cream mixture.

4. Place in an airtight container and chill 8 to 24 hours.

5. For the toasted pecans, melt the butter in a small skillet over medium heat. Add in the pecans and cook until toasted and fragrant, between 8 to 9 minutes. Make sure to stir them frequently as the pecans can burn quickly and easily. When they are toasted, remove them from the heat and sprinkle with kosher salt. Cool completely.

6. Pour chilled cream mixture into the freezer container of a 4-quart electric ice-cream maker and churn according to the manufacturer’s instructions, as instructions and time may vary. Before transferring the ice cream to an airtight container for further freezing, stir in the toasted pecans.

Enjoy!

Take care.

-amy c