Summer is fleeting fast and I realized that I have shared exactly one ice cream recipe with you this year.
That's a problem. We all need more ice cream. The whole world needs more ice cream.
Let's get to it! Our peaches are growing riper by the second.
There is a very special man at our church who loves, really loves, really, really, loves peaches.
This ice cream was inspired by my own realization of a need for more frozen creaminess and his love for one of summer's most delightful gems.
Ice cream is really such a cinch to make, and it feels so satisfying to stock your freezer with containers of your very own homemade ice cream.
The ingredients are likely already in your refrigerator and the method is elementary. You will, however, require one piece of equipment. If you have not already invested in an ice cream maker, I would like to recommend this model. However, any ice cream maker will serve you just fine. Just please, please, do not fall for that fated imposter known as "no-churn ice cream. In the words of Admiral Ackbar, "It's a trap!"
After you have chosen your equipment and gathered your ingredients, all that remains is to make a custard.
A custard which we will then spike with brown butter, ripe, diced peaches, and homemade spiced pecans.
Sure, our hair is frizzy, our sundresses damp with humidity, but we have ice cream and all is well.
Summer is served.
BROWN BUTTER, PEACH, & SPICED PECAN ICE CREAM
makes 2 quarts
FOR THE SPICED PECANS
- 6 ounces raw pecan halves
- 1 large egg white
- 1 tablespoon water
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
Preheat oven to 300 degrees F and line a baking sheet with greased parchment paper.
Combine egg white and water in a medium mixing bowl and beat on high speed with an electric mixer until thick and frothy, but not stiff. Toss the pecans in the egg mixture and use a spatula to coat thoroughly.
In a separate bowl, whisk together sugar, salt, and spices. Pour the sugar mixture over the coated pecans and toss to combine.
Spread the pecans out evenly onto the prepared baking sheet and bake for 30 minutes, stirring every 10.
Allow the nuts to cool completely before removing from the pan. Store in a zip-top bag until ready to use.
FOR THE ICE CREAM
- 1/2 cup unsalted butter, softened
- 2 cups half & half
- 2/3 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 heaping cup of spiced pecans
- 2 cups ripe peaches (peeled and diced) - roughly 3 medium peaches
Place butter in a heavy-bottomed, 3-quart saucepan and set over medium high heat. Once the butter has melted, reduce heat to medium and brown. The butter will simmer and pop as the fat slowly caramelizes. Swirl the pan every so often for even browning, and keep a close eye on it as this process goes quickly. The butter will become amber in color and you’ll notice small, browned bits on the bottom of the pan. This process will take roughly 5-7 minutes.
Remove the pan from the heat and transfer the butter to a small bowl to cool. Pour the half and half into the same saucepan and set over medium heat. Use a small spatula to scrape any remaining browned bits from the pan into the half and half.
Keeping a close eye on the pan, heat the half and half until steaming, but not simmering. Remove from heat.
In a large mixing bowl, whisk together granulated sugar, eggs, vanilla and whipping cream. While continuing to whisk, slowly stream in warm half and half, tempering the eggs.
Pour the tempered mixture into the pan and return to medium heat. Warm, stirring often, until the mixture reaches 160 degrees F.
Strain the custard through a fine mesh strainer and into a large mixing bowl. Stir in diced peaches. Cover the bowl tightly with plastic wrap and refrigerate overnight, or until thoroughly chilled.
On the following day, pour the custard into your ice cream maker and churn according to your manufacturer’s instructions. In the last few minutes of churning, pour the pecans into the ice cream.
Transfer to a 8x8 glass baking dish and cover. Freeze until firm; about 4-6 hours.