Peach-andToasted Pecan
Ice Cream
Ingredients
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3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean
paste*
1 cup peeled and coarsely
chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt
ring 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.
Directions
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, stir-
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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.
*Vanilla extract may be substituted
June 2014
INSIGHT