submitted by amberjeannetti {1 Recipe}
Makes: 12 20
Description: With the heat this summer, it's always nice to cool down with a sweet treat!
Ingredients:
3/4 cup
sugar
2 tbsp
cornstarch
1/8 tsp
table salt
2 cups
milk
1 cup
heavy whipping cream
1
egg yolk
1 1/2 tsp
vanilla bean paste
1 cup
peeled and coarsely chopped peaches
2 tbsp
light corn syrup
1 1/2 tbsp
butter
1 cup
coarsely chopped pecans
1/4 tsp
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 bean paste. 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 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
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.
via http://www.myrecipes.com/recipe/peach-and-toasted-pecan-ice-cream-10000001997569/
Made this for the first time. SO creamy and good!
Looks yummy :)
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