This delicious recipe needs to be prepared well in advance. But it is truly worth it. Always enjoy sweets & desserts in moderation. This recipe yields about 1 litre of ice-cream.

Ingredients:

• 3/4 cup Sugar
• 2 tbsp Cornstarch
• 1/8 tsp Salt
• 2 cups Milk
• 1 cup Full Cream
• 1 Egg yolk
• 1 1/2 tsp Vanilla bean paste
• 1 cup Peaches, peeled & chopped coarsely
• 2 tbsp light Corn syrup
• 1 1/2 tbsp Butter
• 1 cup Pecans, coarsely chopped
• 1/4 tsp Salt

Method:

1. In a large saucepan, combine the sugar, cornstarch and salt on a medium heat.
2. Gradually whisk in the milk and cream.
3. Cook for about 10-12 minutes, stirring continuously.
4. When the mixture has thickened slightly, remove from heat.
5. In a large, heat proof mixing bowl. Whisk the egg yolk.
6. Add about 1 cup of the cream mixture gradually to the whisked yolk. Whisk constantly.
7. Then add the yolk mixture to the remainder of the cream mixture. Whisk constantly.
8. Add the vanilla bean paste and whisk.
9. Cool for about 1 hour. Stirring occasionally.
10. In a small saucepan, combine the peaches and corn syrup. Cook on a medium heat for about 5 minutes.
11. Remove from heat and mash coarsely. Set aside to cool for 30 minutes.
12. When mashed peaches have cooled completely add them to the cooled cream mixture.
13. Place cling film directly onto cream mixture and chill in the fridge for about 3 hours. (This is to prevent the mixture from making a skin).
14. In a small pan, melt the butter. Add the pecans and cook. Stir continuously for 8-9 minutes or until nice and toasted.
15. Remove from heat. Sprinkle with 1/4 tsp salt. Cool for about 30 minutes.
16. In an ice-cream maker. Add the chilled cream mixture. Follow the manufacturer’s instructions on churning & freezing.
17. When done. Transfer the ice-cream into an airtight, freezer proof container with a lid. Stir in completely cooled pecans.
18. Cover and freeze overnight.
19. Serve and enjoy!

Source: My Recipes .com