:: Peach and Toasted Pecan Ice Cream ::

I recently sat down and reminisced about my favorite 4th of July celebrations over the years. They were spent at my Aunt Jean’s house in Fullerton. She had the most beautiful Spanish style house, with a big backyard, and dreamy swimming pool. She invited everyone! Her yard was always packed full of close friends and family. After dark… we would crowd the usually quiet street in front of her house {which was situated on a hill}, and watch the local firework show.

Looking back, I have the fondest… most cherished memories of the 4th of July because of my sweet Aunt Jean and the wonderful annual gathering she created! The conversation was always delightful, the pool nice and cool, and the food… absolutely scrumptious! Of course, the homemade ice cream {that seemed to take forever to churn by hand}, was always my favorite!

Fresh peach ice cream seemed to be a tradition at her 4th of July celebrations, which is why I decided to make my own version to share with my family! I’m hoping to carry-on the lovely homemade ice cream tradition to celebrate Independence Day this year… and in the many years to come!

This recipe for Peach and Toasted Pecan Ice Cream is adapted from Southern Living. There are a few added steps {compared to your typical simple ice cream recipe}, but trust me… the extra work is well worth it! The texture is creamy and the taste… completely flavorful — packed with chunks of freshly ripe peaches, rich vanilla bean, and {slightly salted} toasted pecan pieces! The end result is honestly brilliant! This is one recipe that I guarantee will be a keeper!

Print Recipe

Peach and Toasted Pecan Ice Cream

This fresh Peach and Toasted Pecan Ice Cream is the perfect combination of salty and sweet! Great for a summer gathering!

Course: Ice Cream

Cuisine: Dessert

Servings: 1 qt

Author: Simply Happenstance adapted from Southern Living

Ingredients

3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon sea salt
2 cups milk {I used 2%}
1 cup heavy whipping cream
1 egg yolk
1 vanilla bean {scraped of its seeds} or 1 1/2 teaspoons of vanilla extract
1 cup peeled and coarsely chopped {ripe} peaches
2 tablespoons honey
1 1/2 tablespoons unsalted butter
1 cup coarsely chopped pecans
1/4 teaspoon sea salt

Instructions

Whisk together first 3 ingredients {sugar, cornstarch, and salt} in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, until mixture thickens slightly {about 10 minutes}. Remove from heat and set aside.
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 scraped vanilla bean or vanilla extract. Cool 1 hour, stirring occasionally. Set aside.
Meanwhile, cook peaches and honey in a small saucepan over medium heat, stirring frequently {about 4-5 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. {I chilled overnight.}
Next, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 5 to 8 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. sea salt. Cool completely (about 30 minutes).
Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker. Turn on and churn for approximately 20 minutes {until thickened}. Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture and churn for an additional 2-3 minutes until well combined.
Freeze in an airtight container for at least one hour before serving. Enjoy!

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