By Felicia Vargo, The Starving Chef

Prep time: 1 hour
Chill time: 20+ hours
Makes: 6-8 servings

Ingredients

15 oz. peaches, sliced & peeled
2 C heavy cream
1 C milk
1 C sugar
1 t salt
1 t vanilla
4 eggs
¼ C sugar
Ice cream churn

For Pecan Crumble:

1 C butter, melted
1½ C honey roasted pecan pieces
1 C flour
1/3 C brown sugar
Dash cinnamon
Dash salt

In a pot over medium-high heat, add heavy cream, milk, sugar, salt and vanilla. Bring to a simmer and stir until the sugar is completely dissolved, about 8-10 minutes.
Whisk the eggs until frothy and pale. Temper the eggs by measuring out a quarter cup hot cream mixture. Very slowly pour the hot cream into the eggs while stirring constantly. When smooth, pour the mixture into the cream in the pot—stir constantly.
Bring to a low simmer until thickened, about 10-20 minutes. Remove from the heat and pour into a heat-proof dish. Cool until no longer steaming and then cover and place in the fridge to chill for 8-10 hours.
In a food processor, combine a quarter cup of sugar with the sliced peaches. Pulse so that there are varying sizes of peaches. Stir into the cream then chill for an hour.
Melt butter in the microwave for 30-60 seconds. Stir in the pecans, flour, brown sugar, salt and cinnamon until crumbly. Place in the freezer to chill until hardened.
Pour the chilled peaches and cream mixture into a prepped ice cream churn. Churn until the ice cream is starting to thicken—about 15-20 minutes. Add about half of the pecan mixture and churn for a few more minutes until the pecans are stirred in.
Scoop the soft ice cream into a bowl or dish with an airtight lid. Sprinkle the remaining crumbles in between scoops and on top of the ice cream. Cover and freeze until solid, about 8-10 hours.
Scoop and serve with your favorite ice cream toppings. Enjoy!

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Categories: Food & Dining

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