Peach-and-Toasted Pecan Ice Cream

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Peach-and-Toasted-Pecan-Ice-Cream
Our readers rave about this salty-sweet ice cream recipe. Serve in a dish or on waffle cones, as shown.

Ingredients

  • 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 bean paste*
  • 1 cup peeled and coarsely chopped peaches
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons butter
  • 1 cup coarsely chopped pecans
  • 1/4 teaspoon kosher salt

Preparation

  1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 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, stirring occasionally.
  3. Meanwhile, cook peaches and corn syrup in a 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.
  4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
  5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 teaspoon kosher salt. Cool completely (about 30 minutes).
  6. Pour chilled cream mixture into freezer container of a 1 1/2-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

*Vanilla extract may be substituted.

Chocolate Pecan Cobbler

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Chocolate-Pecan-Cobbler

Ingredients

  • 6 tablespoons butter
  • 1 3/4 cups sugar, divided
  • 1 cup self-rising flour
  • 2 tablespoons unsweetened cocoa powder, plus 4 tablespoons
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits
  • 1 1/2 cups boiling water
  • Caramel Whipped Cream
  • Ice cream and chopped pecans, for serving

Preparation

  1. Preheat the oven to 350°F.
  2. Put the butter in an 8-inch-by-8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside.
  3. In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa.
  4. Add the milk and vanilla, whisking until smooth. Pour over the melted butter in the baking dish.
  5. In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
  6. Slowly pour boiling water over top of the cobbler.
  7. Bake until top of the cobbler looks set, about 40 to 50 minutes.
  8. Serve warm with Caramel Whipped Cream, ice cream and pecans, if desired.

Caramel Whipped Cream

Ingredients

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 2 tablespoons caramel syrup

Preparation

  1. Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form.
  2. Add the caramel syrup, and lightly fold together.

Servings: 8

Mama’s German Chocolate Cake

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Pure Southern perfection! Layers of moist German chocolate cake and sweet-and-nutty Coconut-Pecan Frosting will make this dessert an instant favorite.

Ingredients

  • Parchment paper
  • 2 (4-oz.) packages sweet chocolate baking bars*
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Coconut-Pecan Frosting
  • Garnish: chocolate-dipped toasted pecan halves

Preparation

  1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
  2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
  3. Combine flour and next 2 ingredients in a medium bowl.
  4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.

Note

We tested with Baker’s German’s Sweet Chocolate Bar.

Coconut-Pecan Frosting

Ingredients

  • 2 cups chopped pecans
  • 1 (12-oz.) can evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 6 egg yolks, lightly beaten
  • 2 cups sweetened flaked coconut
  • 1 1/2 teaspoons vanilla extract

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
  2. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
  3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

Utterly Deadly Southern Pecan Pie

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This pecan pie is to die for! Forget your tried-and-true pecan pie recipe and replace it immediately with this one. You’ll never look back.

Ingredients

1/2 (14.1-oz.) package refrigerated piecrusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon*
1 1/2 cups pecan halves

Preparation

  1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
  2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
  3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.

*Vanilla extract may be substituted

Pecan Squares

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Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

Ingredients

  • 18 tablespoons unsalted butter, room temperature
  • 3/4 cup light-brown sugar, firmly packed
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup light-brown sugar, firmly packed
  • 6 tablespoons honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) pecan halves
  • 1/2 teaspoon pure vanilla extract

Preparation

  1. Place rack in center of oven. Heat oven to 375 degrees.
  2. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
  3. Add salt, and mix to combine.
  4. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
  5. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
  6. Reduce oven to 325 degrees.
  7. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
  8. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes.
  9. Carefully transfer pan to a wire rack to cool completely.
  10. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars.
  11. Store in an airtight container up to 1 week.

Makes about 32 cookies.

Pecan Pie with Cream Cheese Crust

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A combination of butter and cream cheese produces a forgiving piecrust that’s supple and a joy to roll out. The cream cheese gives the crust a lovely tang that pairs well with the rich pecan-and-butterscotch filling. The simple fluted edge is a traditional finishing touch. This is an intermediate-level recipe.

Ingredients

  • 10 ounces pecan halves (2 3/4 cups), toasted
  • 4 large eggs, lightly beaten
  • 1 cup packed dark-brown sugar
  • 1 cup light corn syrup
  • 4 ounces (1 stick) unsalted butter, melted and cooled
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon salt
  • Cream Cheese Pie Crust

Preparation

  1. Preheat oven to 325 degrees. Set aside 16 pecan halves for garnish; coarsely chop remaining pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Garnish edges with remaining pecan halves.
  2. Place dish on a rimmed baking sheet, and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes. (Tent with foil if nuts are getting too dark.) Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)

Makes one 9-inch pie.