3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups half and half
1 egg yolk
1 teaspoon vanilla
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup pecans
1/4 teaspoon kosher salt
1. Whisk together sugar, cornstarch, and salt in a large heavy saucepan. Gradually whisk in half and half. Cook over medium heat, stirring constantly, 10-12 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. Stir in vanilla. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in 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. (Avoid the temptation to bypass the cooking of the fresh peaches. Cooking them brings out their flavor more in the finished product).
4. Place plastic wrap directly on cream mixture and chill 8 to 24 hours.
5. Meanwhile, melt butter in small skillet over medium heat; add pecans, and cook, stirring constantly until toasted and fragrant, about 4 to 5 minutes. Remove from heat and sprinkle with 1/4 teaspoon kosher salt. Cool completely, then chop coarsely. Set aside.
6. Pour chilled cream mixture into freezer container of a 1½ quart electric ice-cream maker, and freeze according to
manufacturer’s instructions. When mixture is almost done, add chopped pecans and allow freezer to incorporate them. Transfer ice cream to an airtight container for further freezing.
Note: Due to necessary cooling steps, plan to prepare the ice cream mixture one day and freeze it the next.