Summer may not officially be over until September 21st, but I always feel like it’s over after Labor Day weekend. For some reason, I’m really sad to see summer go this year. Usually I’m so ready for fall to be here, and I kind of am, but this summer has been a lot of fun. I’m going to miss lake days, muggy walks at night, picnics, ice cream, and a slower pace in general.
Now we enter my least favorite time of the year – the time when it’s still 90 degrees out but we have to try to “transition dress” into fall. Don’t get me wrong, I LOVE fall, but now I’m ready to have fall weather. I ‘m itching to pull out my boots, scarves, and sweaters. Unfortunately, I won’t be able to do that for quite some time seeing as it stays pretty warm through the end of October.
We celebrated Labor Day weekend with a mix of summer and fall activities. Seems fitting. We enjoyed our last weekend at the lake, watched our Clemson Tigers beat the Georgia Bulldogs, and went apple picking with Andrew’s family.
We usually go apple picking at the end of October or November, but apparently right now is a great time to go. We had a much larger variety to choose from than we usually do. Of course I came home and made an apple pie right away – so good!
I also made one last batch of homemade ice cream. You didn’t think I would pass up my final opportunity to make it this year, did you? And let me tell you – this recipe is definitely a keeper.
Peach and Toasted Pecan Ice Cream
Makes about 1 quart
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 extract
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
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 (I chilled mine for about 6 hours and it was fine).
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 tsp. kosher salt. Cool completely (about 30 minutes).
6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. 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.
Recipe adapted from Southern Living.