The Ultimate Homemade Peach Ice Cream with Praline Pecan Sauce
A from-scratch homemade peach ice cream with a rich, buttery praline pecan sauce. The ice cream base is made by cooking fresh peaches in peach nectar, then blending the cooled fruit with sour cream, heavy cream, sugar, and vanilla. This mixture is churned until creamy and frozen. The dessert is served with a warm, homemade sauce of candied pecans in a brown sugar and butter caramel.
- Prep Time: 1 hour (includes cooling time)
- Cook Time: 20 minutes
- Total Time: 3 hours 45 minutes (includes churning and freezing)
- Yield: Approximately 1.5 quarts
- Category: Dessert
- Method: Simmering, Blending, Churning, Freezing
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
- Peach Ice Cream:
- 5 large ripe peaches, peeled, pitted and chopped
- 1/4 cup water
- 1 (12-ounce) can peach nectar
- 1 cup sugar
- 4 ounces sour cream
- 1 pint heavy cream
- 1/4 teaspoon vanilla extract
- 2 teaspoons lemon juice
- Praline Pecan Sauce:
- 2 1/2 cups chopped pecans
- 1 cup light brown sugar
- 1 cup light corn syrup
- 1 stick butter, melted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Make the Peach Ice Cream:
- Place the chopped peaches, water, and peach nectar into a saucepan. Cook over medium heat for about 10 minutes, until the peaches are soft.
- Remove from the heat and drain the excess juice. Place the cooked peaches into a large bowl.
- Add the sugar to the peaches and allow the mixture to cool to room temperature.
- Add the sour cream, heavy cream, vanilla extract, and lemon juice to the peach mixture.
- Using an immersion blender or a food processor, blend the mixture until it is well incorporated and smooth.
- Pour the peach mixture into the pre-frozen insert of an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the finished ice cream to a covered, freezer-safe container and freeze until firm.
- Make the Praline Pecan Sauce:
- In a large saucepan over medium heat, combine the chopped pecans, brown sugar, corn syrup, melted butter, and salt.
- Bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes, stirring frequently, until it is smooth and syrupy.
- Stir in the vanilla extract after removing from heat.
- To Serve:
- Serve scoops of the peach ice cream with the warm Praline Pecan Sauce drizzled over the top.
Notes
- An ice cream maker is required for this recipe.
- You can use either an immersion blender or a food processor to blend the ice cream base.
- Store leftover praline pecan sauce covered in the refrigerator.
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Find it online: https://cookupjoy.com/homemade-peach-ice-cream/