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NOTE* Please read all instructions and notes before beginning.
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For the butter pecans:
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Melt butter in a medium skillet over medium-low heat.
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Add pecans and the salt then cook until pecans are fragrant and golden.
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Stir often and watch closely or the pecans will burn.
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This process will take 5-8 minutes.
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Remove the pecans to a paper-towel covered plate to let cool.
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For the ice cream:
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Place peeled, chopped peaches in a medium bowl.
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Sprinkle sugar over the peaches and set aside for 15-30 minutes to macerate.
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Once the peaches have rested for 15-30 minutes, pour them into a blender or food processor and pulse a few times depending on the desired consistency.
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In a large mixing bowl, combine sugar, milk, salt, cream, vanilla, and lemon juice.
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Use a mixer on low speed or whisk until the sugar is dissolved.
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Add in the pulsed peaches and mix well.
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Cover and refrigerate 1-2 hours or overnight.
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When ready to make the ice cream, follow the directions for your ice cream maker.
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If using an ice cream maker like a Cuisinart, add the pecans and liqueur five minutes before mixing is complete - so 10 minutes or so after beginning the churning process.
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Enjoy!