Pecan Peach Ice Cream Recipe

Pecan Peach Ice Cream Recipe

Created by Lindsey Cook of Dallas, TX. Our 2012 Great American Ice Cream Challenge Honorable Mention!





6 servings


  • 3 eggs, beaten
  • 1 3/4 cup white sugar
  • 1 1/2 cup heavy cream
  • 1 1/2 cup 2% milk
  • 1 tsp vanilla extract
  • 5 peaches, peeled, pitted and pureed
  • 1/4 tsp salt
  • 1/2 cup pecans, chopped
  • Toppings: Chocolate Syrup

Read about Lindsey's inspiration for her Peach Ice Cream.


  • In a cold large bowl, mix together eggs and sugar until smooth.
  • Once you have peeled, pitted, and pureed your peaches, pour them into the egg mixture along with the cream, milk, vanilla, and salt. Mix well.
  • Prepare ice cream according to your ice cream maker’s directions.
  • If you are using the kitchen aid attachment, pour the mixture into the frozen ice cream bowl and let chill for at least an hour in the fridge.
  • Attach bowl to mixer and let churn for 30 minutes.
  • Pour in pecans 3 minutes prior to ice cream being done. Remove ice cream from the frozen bowl, and freeze immediately to get the correct consistency. Of course, sneak a few little spoonfuls before you put it in the freezer!

Inspired By Rodelle

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