Recipe: Peach Ice Cream

Ingredients

Combine ½ cup sugar and water in a frying pan, bring to a boil, and cook for one minute.
Add peach halves to the sugar mixture and cook for about 5 minutes on each side until soft.
Remove from heat, let cool, and peel the skins off the peaches.
Blend the peaches and sugar water until smooth and set aside.
Melt butter in a pan, add chopped pecans, and toast until golden, then cool and sprinkle with 1 teaspoon sugar.
In a saucepan, combine cream and milk, heat until simmering.
Whisk egg yolks and vanilla until doubled in volume, then temper with warm cream mixture.
Combine the egg mixture with the cream and cook until it thickens to custard consistency.
Set up an ice bath and cool the custard, then refrigerate for at least 4 hours.
Churn the cold custard in an ice cream maker, adding pecans in the last 5 minutes.
Transfer to a container, cover, and freeze for at least 2 hours before serving.

Servings

1½ quarts

Calories

250

Total fat

15g

Total carbohydrates

28g

Total protein

Sodium

50mg

Cholesterol

150mg