Peach And Toasted Pecan Ice Cream

• 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 beans, past
• 1 cup peeled and coarsely chopped peach
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons butter
• 1 cup coarsely chopped pecans
• 1/4 teaspoon kosher salt

1. Whisk together first 3 in gredients in a large heavy saucepan. Gradually whisk in milk and whipping cream, Cook over medium heat, stiffing 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. Whisk in vanilla bean paste. Cool 1 hour, stiffing occasionally.
3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4-5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mizture into cooled cream mixtre.
4. Place plastic wrap directly on cream mixture and chill 8-24 hours.
5. Meanwhile, melt butter in s small skille over medium heat; add pecans, and cook, stiffing constatnly, 8-9 minutes or until toasted and fragrant. Remove from heat, and sprinkly with 1/4 tsp kosher salt. Cool completely. (about 30 minutes).
6. Pour chilled cream misture into frezer container of a 11/2 quart electric ice cream maker, and freeze according to manufacturer's instructions. Before transferring ice cream to and airtight container for further freezing, stir in pecan mixture.

sugar, cornstarch, salt, milk, heavy whipping cream, egg yolk, vanilla beans, peach, light corn syrup, butter, pecans, kosher salt

Taken from www.food.com/recipe/peach-and-toasted-pecan-ice-cream-432561 (may not work)