August is National
Peach Month! Believe it or not, peaches are part of the rose family! And while
Georgia may be known as the Peach State, the most peaches are actually grown in
California (producing about half of the US crop).
Peaches are not only
juicy and tasty but they are packed with nutrition! One large peach has only 68
calories but provides 19% of an adult’s daily value for vitamin C, 11% for
vitamin A and 10% or potassium. It contains close to 3 grams of dietary fiber
which is approx. 10% of your daily dietary fiber recommendation.
What a great and
enjoyable snack!!!
Now have I got a treat for you - homemade ice cream that’s basically a cross between peach ice cream and butter pecan.
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Salty-sweet ice cream, serve in a dish or on waffle cones, as shown.
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Ingredients
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3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste*
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt
Preparation
1. Whisk together first 3 ingredients in a large heavy
saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat,
stirring constantly, 10 to 12 minutes or until mixture thickens slightly.
Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk
about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream
mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour,
stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in a small
saucepan over medium heat, stirring often, 4 to
5 minutes. Coarsely mash, and
let cool 30 minutes. Stir peach mixture into cooled cream mixture.
4. Place plastic wrap directly on cream mixture, and chill 8
to 24 hours.
5. Meanwhile, melt butter in a small skillet over medium
heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until
toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt.
Cool completely (about 30 minutes).
6. Pour chilled cream mixture into freezer container of a 1
1/2-qt. electric ice-cream maker, and freeze according to manufacturer's
instructions. (Instructions and time may vary.) Before transferring ice cream
to an airtight container for further freezing, stir in pecan mixture.
*Vanilla extract may be substituted.
Stephanie 
