Monday, July 16, 2012

Pecan Peach Ice Cream

I have had a long 2 weeks, and it is not slowing down! Mom and Ivy were here and then the next day I went to my training for CAbi! I am thrilled to officially call myself a CAbi girl. In a few short hours all of this season's collection is going to show up at my doorstep and I just can't wait! More on the collection later. Here are some photos from The Scoop!

 Very impressive.

 All of the freshman received CAbi MP3 players!
 Dawn and I at the shopping event!
 This huge space was filled with clothes from past seasons at a deep discount. I was really good and only bought 1 pair of jeans.
 Everyone was so excited for the fashion show!

 Waiting for it to begin
 At the end of the show a blast of pink confetti!
 A very blurry picture of Carol Anderson.
 This season's look book...what is inside? Click here to the CAbi website and you can find out.
 The theme for this season is The Pursuit of Happiness, therefore Lady Liberty was dressed in pink throughout the Scoop for fun picture opportunities!

I have made a lot of ice cream flavors this past month...and it is showing in my belly oops! This is one of the best ice cream flavors I have ever made! Next time I will use more peaches because I kept wanting more in each bite. It is the perfect ice cream for this time of year.

Pecan Peach Ice Cream
3/4 cup of sugar
2 Tbsp cornstarch
1/8 tsp table salt
2 cups milk
1 cup heavy cream
1 egg yolk
1 vanilla bean
3 peaches
2 Tbsp light corn syrup
1 1/2 tsp butter
1 cup coarsely chopped pecans
1/4 tsp kosher salt

Whisk first 3 ingredients in a saucepan.
Turn heat onto medium and stir in milk and whipping cream.
Stir constantly for 10-12 minutes, or until mixture thickens slightly. Remove from heat.
Whisk together the egg yolk.
Cut down the middle of the vanilla bean and scrape out the inner "caviar."
Slowly add 1 cup of hot cream mixture into egg yolk, whisking the whole time.
Stir egg and cream mixture into the hot cream.

Whisk the vanilla bean "caviar" into the hot cream mixture.
Pour into a bowl and cool for 1 hour.
To remove the skins from the peaches. Boil a pot of water, add peaches for 2 minutes.
Place in an ice bath to stop the cooking process and cool them.
Peel skins from peaches.
Remove the pit and dice the peaches.
The recipe calls for 1 cup, but when I make this recipe again I will add more. I wanted more peaches in my ice cream.
Heat peaches and corn syrup in a sauce pan for 4-5 minutes. 
Meanwhile, coarsely chop your pecans.
Coarsely mash the peaches. Remove from heat and allow to cool for 30 minutes.
Heat butter and pecans in a skillet.
Stir and cook until toasted, about 8-9 minutes. Remove from heat.
Add kosher salt. Add pecans to cool completely.
Stir cooled peach mixture into cooled cream mixture.
Refrigerate for at least 6 hours.
Transfer to your ice cream maker. 
Then you get this!
Transfer into a food storage container and stir in pecans. I decided to not use the whole cup. Place in the freezer to freezer through for several more hours.
Serve with some of the reserve toasted pecans and fresh peaches.

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