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Toasted Pecan Peach Ice Cream

Toasted Pecan Peach Ice Cream

Toasted Pecan Peach Ice Cream, combines the sweet, juicy flavor of fresh peaches with the rich, nutty crunch of toasted pecans. This recipe uses a custard base for a creamy texture and requires an ice cream maker.
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Servings: 2 Quarts
Ingredients Method

Ingredients
  

For the Pecans:
  • 1 cup Pecans (coarsely chopped)
  • 2 tbsp Unsalted Grass-Fed Butter
  • 1 tbsp Coconut Sugar (optional, for candied pecans)
  • Pinch of Salt
For the Ice Cream Base
  • 10 oz. Fresh or Frozen Peaches (about 2-3 peaches)
  • 1/2 cup Coconut Sugar
  • 3/4 cup Maple Syrup
  • 3 Large Egg Yolks
  • 2 cups Heavy Cream
  • 1 1/2 cups Whole Milk
  • 1 tsp Vanilla Extract
  • Pinch of Salt

Method
 

Toast the Pecans:
  1. Heat a cast iron skillet over medium heat. Add butter and it melt.
    Add pecans and stir frequently for 3-5 minutes until fragrant and lightly browned. For a candied effect, sprinkle in 1 tablespoon of coconut sugar and a pinch of salt, stirring until coated.
    Transfer pecans to a plate to cool completely, then store in the freezer until needed to prevent sogginess.
Prepare the Peaches:
  1. Peel, pit and chop peaches into small chunks. In a bowl, combine peaches and 1/4 cup of coconut sugar. Let sit for 15-20 minutes to release the juices.
    Pulse 3/4 of the peach mixture in a blender or food processor until smooth but with slight peach chunks remaining. Reserve the other 1/4 cup for folding in later during the churning process.
Make the Custard Base:
  1. In a large saucepan, add milk, cream and sugar until all is evenly combined. Slowly, start adding the eggs, stirring constantly, until the mixture reaches 160° F and lightly coats the back of a spoon (about 15 minutes). Do not boil to avoid curdling.
    Remove from heat and stir in the vanilla, and the puréed peaches.
    Meanwhile, add 1 cup of cream to a bowl. Next, strain the warm milk mixture through a fine mesh sieve into the bowl. Scrape all the milk/egg mixture down into the bowl. You may notice pieces of egg in the sieve. Discard those.
    Cool the custard in an ice bath (place the bowl in a large bowl of ice water) for 10 minutes, stirring occasionally. Cover and refrigerate for at least 4 hours, preferably overnight.
Churn the Ice Cream
  1. Pre-freeze your ice cream maker’s canister (at least 12-15 hours for most models). This one I have doesn’t require a pre-freeze.
    Pour the chilled custard into the ice cream maker and churn according to the manufacturer’s instructions (typically 30-60 minutes) until it reaches a soft-serve consistenc.