Peach And Toasted Pecan Ice Cream Recipes

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PEACH-PECAN ICE CREAM PIE WITH CARAMEL SAUCE



Peach-Pecan Ice Cream Pie with Caramel Sauce image

Categories     Dessert     Peach     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 11

For crust
2 1/2 cups finely ground or crushed pecan shortbread cookies (such as Pecan Sandies; about 11 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
For caramel sauce
2 cups sugar
1/2 cup water
1 1/4 cups whipping cream
3/4 teaspoon vanilla extract
2 quarts (or 4 pints) peach ice cream, slightly softened
1 cup pecans, toasted, coarsely chopped (about 4 ounces)
1 cup (about) pecan halves, toasted

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
  • Make caramel sauce:
  • Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool but still pourable, about 1 hour.
  • Drizzle 1/4 cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over. Freeze until top of pie is firm, about 1 hour.
  • Arrange pecan halves in 3 concentric circles around top of pie. Drizzle 1/4 cup caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. (Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.)
  • Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.

PEACH AND TOASTED PECAN ICE CREAM



Peach and Toasted Pecan Ice Cream image

This is out of Southern Living and I thought it sounded really good, but I tend to loose things, so I am posting it here so I know where it will be! You can sub vanilla extract for the paste if thats all you have.

Provided by Miss JJ

Categories     Frozen Desserts

Time 11h2m

Yield 1 quart, 8-12 serving(s)

Number Of Ingredients 12

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 beans, past
1 cup peeled and coarsely chopped peach
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt

Steps:

  • Whisk together first 3 in gredients in a large heavy saucepan. Gradually whisk in milk and whipping cream, Cook over medium heat, stiffing constantly, 10-12 minutes or until mixture thickens slightly. Remove from heat.
  • 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, stiffing occasionally.
  • Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4-5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mizture into cooled cream mixtre.
  • Place plastic wrap directly on cream mixture and chill 8-24 hours.
  • Meanwhile, melt butter in s small skille over medium heat; add pecans, and cook, stiffing constatnly, 8-9 minutes or until toasted and fragrant. Remove from heat, and sprinkly with 1/4 tsp kosher salt. Cool completely. (about 30 minutes).
  • Pour chilled cream misture into frezer container of a 11/2 quart electric ice cream maker, and freeze according to manufacturer's instructions. Before transferring ice cream to and airtight container for further freezing, stir in pecan mixture.

Nutrition Facts : Calories 365.1, Fat 25.8, SaturatedFat 10.6, Cholesterol 78.6, Sodium 151.9, Carbohydrate 32.5, Fiber 1.6, Sugar 22.6, Protein 4.4

PEACH-PECAN ICE CREAM



Peach-Pecan Ice Cream image

Toasting the pecans intensifies their flavor and helps keep them crisp in this rich, fruity treat.

Provided by Allrecipes Member

Time 4h20m

Yield 16

Number Of Ingredients 7

3 cups half-and-half or light cream
1 ½ cups sugar
1 tablespoon vanilla extract
3 cups whipping cream
4 cups finely chopped, peeled peaches
½ cup chopped toasted pecans
1 Peach slices

Steps:

  • In a very large mixing bowl combine half-and-half or light cream, sugar, and vanilla. Stir until sugar is dissolved. Stir in whipping cream. Stir in chopped peaches and toasted pecans.
  • Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Remove dasher. Repack outer freezer bucket with ice and salt and ripen for about 4 hours. Garnish with peach slices, if desired.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 24.9 g, Cholesterol 77.9 mg, Fat 24.4 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 13.8 g, Sodium 37.2 mg, Sugar 21.4 g

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