Peach And Toasted Pecan Ice Cream Recipes

Steps:

• Fire up the grill.
• Cut peaches along the seam all the way around and remove pit from peaches.
• Put a saucepan over medium heat, and add pecans. Heat the pecans until they're lightly toasted and fragrant, stirring often.
• Add butter and stir until melted then add the sugar and cinnamon, stirring until everything comes together and looks like a pecan pie sauce.
• Using a pastry brush, spread the sauce all over the peach halves.
• Slap them on the grill. Grill for 4-6 minutes per side, or until the peaches have softened and have nice grill marks.
• Serve each grilled peach half with a scoop of ice cream.
• Drizzle the pecans and sauce on top.
• Enjoy!

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

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.

Steps:

• In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

Steps:

• Have ready a large bowl of ice and cold water. Bring a 6-quart pot three-fourths full of water to a boil, then gently drop peaches into water and cook 15 seconds. Transfer with a slotted spoon to ice water and cool completely to stop cooking. Remove skin with a paring knife and cut peaches into 1/2-inch-thick wedges, discarding pits.
• Melt butter in a 10- to 12-inch heavy skillet over moderate heat, then stir in brown sugar, rum, cinnamon, and salt until smooth. Add peaches and simmer, stirring and turning peaches over occasionally, until tender, 3 to 5 minutes. Cool until warm and serve over scoops of ice cream.