Peachy Pecan Pumpkin Spiked Ice Cream

I am the proud owner of a Cuisinart ice cream machine... as well as one BUSHEL of peaches. Oy! I decided to reserve a few from my canning endeavors and combine my love of peaches with my love of pumpkin spiced, well... everything. 

Be forewarned, this combination of heavy cream, nutmeg, and peaches is stupid good.

Stupid good. 

Peachy Pumpkin Spiced Ice Cream:  
Makes 1.5 quarts/ 10 Servings 

1 cup whole, (natural) milk 

2 cups of (natural) heavy cream

1 pinch of salt

3/4 cup of sugar 

1/2 cup of local honey 

4 medium, fresh peaches, skinned and diced

3 tsp pure vanilla extract

2 tsp pumpkin pie spice 

1/2 cup crushed pecans 

In a bowl, mix all of your ingredients together, except the honey and pecans. Cover and refrigerate overnight. Be sure to place your freeze bowl attachment in the freezer.

When you are ready to churn the ice cream (Ha! "Churn." More like, "push the 'start button") add the mixture to the freeze bowl and get that bad boy going! 

Once you notice the mixture creaming together, add your pecans. After the ice cream hardens, drizzle in the honey. You want to have hard bits of sweet honey hitting your taste buds! 

20 minutes later and VOILA! You have a delicious, all natural, ice cream.  If you want to reduce your artificial sugar intake, use all honey, but, slowly heat it together with the whole milk and then refrigerate. 

If you need more instructions on this, just leave me a message and I'll fill you in. 

If you're looking for MORE peach recipes, preferably of the jarring variety, check out my recipes devoted to peaches: Chutney and Habanero Peach BBQ.