Pecan Peach Ice Cream Recipe

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

  • Easy
  • 6 servings
Ingredients
  • 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
Uses
Directions
  1. In a cold large bowl, mix together eggs and sugar until smooth.
  2. 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.
  3. Prepare ice cream according to your ice cream maker’s directions.
  4. 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.
  5. Attach bowl to mixer and let churn for 30 minutes.
  6. 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!