Traditional recipes

Peach-Pecan Ice Cream Pie with Caramel Sauce

Peach-Pecan Ice Cream Pie with Caramel Sauce



  • 2 1/2 cups finely ground or crushed pecan shortbread cookies (such as Pecan sandies; about 11 ounces)
  • 1/4 cup (1/2 stick) unsalted butter, melted

Caramel Sauce

  • 1 1/4 cups whipping cream
  • 3/4 teaspoon vanilla extract
  • 2 quarts (or 4 pints) peach ice cream, slightly softened
  • 1 cup pecans, toasted, coarsely chopped (about 4 ounces)
  • 1 cup (about) pecan halves, toasted

Recipe Preparation


  • Read More http://www.epicurious.coPreheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.


  • Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool but still pourable, about 1 hour.

  • Drizzle 1/4 cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 cup caramel sauce over ice cream. Spread remaining ice cream over. Freeze until top of pie is firm, about 1 hour.

  • Arrange pecan halves in 3 concentric circles around top of pie. Drizzle 1/4 cup caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. DO AHEAD Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.

  • Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.

Reviews Section

Peach Galette

A galette may sound fancier (and fussier!) than a homemade pie, but you might be surprised at how easy this delicious dessert is to make. But what is a galette exactly? "A galette is basically a flat pie," Ree Drummond says, but more specifically, it's a rustic, free-form dessert that doesn&rsquot require any special equipment since it&rsquos baked right on a sheet pan. We love filling a galette with fresh peaches, but you can also use a variety of other stone fruits, berries, or thinly sliced apples for the filling.

How do I keep my galette from getting soggy?

Peaches are juicy and delicious, but they also release a lot of liquid when cooked. To prevent your crust from getting a soggy bottom, toss the peaches with the sugar, cornstarch and lemon juice just before arranging them on the crust. After you've added all of the fruit, if you notice juice left in the bottom of the mixing bowl, it's best to leave most of it there and drizzle just a small amount over the peaches before baking. This keeps filling moist and the crust crisp.

What is the difference between a pie and a galette?

Unlike a typical pie that&rsquos baked in a pie pan, a galette is a free-form pastry that&rsquos rolled out, topped with fillings, then the edges of the dough are folded over part of the fruit to make a "crust". Like a pie, it uses the same kind of pastry dough, but because it is not as deep, it bakes through more quickly.

How do you know when a galette is done?

The best part about a galette is that the fruit isn&rsquot hiding under a double crust (like it could be with pie). You can see it and even test it to see if it&rsquos cooked through and softened. Your galette will be perfectly cooked when the crust is golden brown, the filling is thickened and bubbling, and the fruit is soft. To test, insert the tip of a paring knife into one of the peach wedges&mdashif it goes in easily, its good to go!

Turtle Ice Cream Pie

The combination of butter pecan ice cream, caramel topping, chocolate sauce, pecan chips — one of our favorites. To make it completely consist of ready–made ingredients, you can substitute a ready–made graham cracker pie shell. Quick, easy and totally yummy!

1 cup graham cracker crumbs
1 cup cookie crumbs
4–ounces melted butter
1 gallon butter pecan ice cream
1/2 cup caramel topping sauce
1/2 cup chocolate sauce
1 cup toasted pecan pieces

Whipped cream, caramel topping sauce, chocolate sauce, toasted pecan pieces

Combine crumbs and melted butter. Pat into 10-inch pie pan. Bake for 10 minutes . Set aside to cool completely.

Soften ice cream at room temperature.

Place softened ice cream, caramel and chocolate sauces, and pecans in large bowl and swirl together.

Mound ice cream mixture into prepared crust and freeze until firm (at least 6 hours).

When ready to serve, cut into 8 pieces and top with whipped cream, caramel and chocolate sauces and pecans.

Kitchen Tip:
Let pie stand 10 minutes at room temperature prior to slicing. To remove the first piece of pie, slide the knife between the crust and the dish all the way around the pie. Then cut out the first slice, being sure to cut through the crust completely.

Peach & Pecan Crumb Cake with Homemade Bourbon Caramel

This scratch-made Peach & Pecan Crumb Cake is a moist and fluffy cake filled with fresh, juicy peaches and topped with a sky-high layer of pecan streusel! But to make it even better, it’s drizzled with a Homemade Bourbon Caramel!

I know it’s only August 1st and I’ve clearly got my undies in a twist, but I am already thinking about fall. Don’t shoot me or sue me or cause me bodily harm because I promise when September comes around, you’ll be thanking my pumpkinhead for the recipes coming.

This recipe today reminds me of an entrance-into-fall-ish-weather-ish-recipe. AKA, a recipe that reminds me of back-to-school season, if back-to-school season also had a menu that corresponds with it. I’m not making sense am I? Blame the bourbon caramel.

What I’m trying to say is: it reminds me of a late summer recipe, and to me, August is getting to be late-summer. It’s still lazy and hot, but stores are putting out light jackets and boots, and there are far fewer children out during the day when I go shopping because they’re all back in school and not crowding the mall. #bitteroldlady

Plus, in California, peaches are good until late September, so it’s still peach season and therefore, this recipe fits perfectly for the new month of August.

If you’ve read my blog for a bit, you’d know peaches aren’t my favorite. Actually, most stone-fruits are not. I really dislike plums and apricots, and don’t get me started on hybrids like pluouts which just make me shiver involuntarily. I do like nectarines, which people say are like peaches without the fuzz, but I dislike peaches. I already know I’m weird I can smell colors and I like nectarines but not peaches. Welcome to my life.

BUT! I have to say: I loved this cake. And if you love peaches already, you will flip over this cake. I promise! It’s a buttery, tender and moist cake base with fresh, juicy peach chunks swirled throughout and a little splash of bourbon in the batter. NOTE: this cake has far more crumb topping than cake, and that’s the way it should be according to law in all 50 states.

The streusel consists of huge brown sugary crumbs mixed with some chopped pecans for flavor and crunch. The crumb does kind of weigh the cake down in the middle, and you’ll notice kind of a dip in the center of the cake when it’s cooling – this is okay, do not be alarmed. It will still taste delicious, obvi.

But because I am so over-the-top and out-of-control, etc., I had to make something to complete this cake, and naturally, Homemade Bourbon Caramel seemed like the perfect addition. NOTE: you can really taste the bourbon flavor in the caramel. Don’t ask me if your kids can have it, as I am not a scientist and cannot say for certain if the bourbon cooks down enough that your kid won’t get trashed on caramel sauce. But there is bourbon in the caramel, and you can taste it. I doubt I’ll receive any complaints.

Lemme just say that caramel + bourbon + peaches + pecans belong together in one loving, delicious, polyamorous relationship from this point forward. One taste and you’ll agree!

Now if you’ll excuse me, I need to get drunk off of the remaining bourbon caramel in my fridge. #winning

178925 peach ice cream martha stewart Recipes

Ginger Peach Ice Cream Sandwiches (Sandra Lee)

Ginger Peach Ice Cream Sandwiches (Sandra Lee)

Meringue-Topped Raspberry and Peach Ice Cream Cake

Meringue-Topped Raspberry and Peach Ice Cream Cake

Peach Ice Cream Tart With Fresh Peaches

Peach Ice Cream Tart With Fresh Peaches

Peaches in Brown Sugar with Rum Sauce and Ice Cream

Peaches in Brown Sugar with Rum Sauce and Ice Cream

Peach Ice Cream Pie with Amaretti Cookie Crust

Peach Ice Cream Pie with Amaretti Cookie Crust

Peach-Pecan Ice Cream Pie with Caramel Sauce

Peach-Pecan Ice Cream Pie with Caramel Sauce

Peach-pecan Ice Cream Pie With Caramel Sauce Regul.

Peach-pecan Ice Cream Pie With Caramel Sauce Regul.

Peach Ice Cream

Peach Ice Cream

Ginger Peach Ice Cream in Grilled Peach Cups

Ginger Peach Ice Cream in Grilled Peach Cups

Almond Melba Ice Cream Torte

Almond Melba Ice Cream Torte

Pecan-Peach Ice Cream Cake

Pecan-Peach Ice Cream Cake

Peach Ice Cream with Vanilla-Scented Peaches

Peach Ice Cream with Vanilla-Scented Peaches

Peaches and Ice Cream Sandwich Bars

Peaches and Ice Cream Sandwich Bars

Blueberry-Peach Ice Cream Torte

Recipe Summary

  • 2 cups fresh peaches - peeled, pitted and halved
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs, lightly beaten
  • 1 ¼ cups hot water
  • ¼ cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 cups French bread, torn into small pieces
  • ½ cup brown sugar
  • ½ cup butter
  • 2 tablespoons light corn syrup
  • 1 tablespoon rum

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.

Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.

Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.


  • 5 large eggs, separated
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • 1 (16-oz.) challah bread loaf, cut into 1-inch cubes (about 11 1/2 cups)
  • 3-4 fresh peaches
  • 4 tablespoons salted butter, cut into small pieces, plus more for dish
  • 2 tablespoons unsalted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 cup heavy cream, at room temperature
  • 2 ounces (1/4 cup) bourbon

Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.

Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.

Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.

Ice Cream Pie with Easy Caramel Sauce

Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.

Preheat oven to 350 degrees. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn't get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely.

When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Spread the other pint (I used Vanilla Bean) over the first flavor. Cover with foil and freeze until very hard.

To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky. but it's oh, so good!

I can&rsquot think of anything more logical than making an ice cream pie in the dead of winter, can you?

Shoot! I shouldn&rsquot have asked!

This is one of the great recipes from my mom&rsquos recipe binder&mdashthat blessed binder she accidentally left at my house one bright and sunny day a couple of years ago, the one I intentionally forgot to return for many, many months before I finally, at long last, returned it. And boy, do I love this recipe. Nutty, meringue crust. Two flavors of ice cream. And an unimaginably easy and delicious caramel sauce to spoon all over the top. Few things are much better than this.

No matter how many degrees below zero it is outside.

We&rsquoll start by making the easy caramel sauce, and let me state for the record that this caramel sauce is out-of-this-world delicious.

Servings 8
Preparation time 15mins
Cooking time 75mins

Step 1

In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring.

Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.

Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes.

Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed.

Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust.

Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!

Heavenly Potatoes

An easy-to-make comfort food casserole your Thanksgiving dinner guests will think is heaven-sent.

¼ cup Country Cream butter, softened

¾ cup Longmont Dairy whipping cream

4 oz. Gruyere cheese, grated

4 oz. freshly grated Parmesan cheese

parsley, chopped, for garnish

Heat oven to 400° F. Prick potatoes with fork and place directly on oven rack. Bake until soft and easily pierced with fork, about 45 minutes. Remove from oven, cool slightly, and split each potato in half lengthwise.

Grease a 9吉” or 3-quart baking pan. Scoop out potato flesh, add butter and milk, and mash with an electric mixer until smooth. Spread into prepared pan.

Increase oven temperature to 500° F. With an electric mixer, whip the cream until it forms soft peaks. Fold in Gruyere cheese by hand. Spread evenly over potatoes and sprinkle with Parmesan cheese. Bake until heated thoroughly and topping is golden brown, about 10 minutes. Garnish with parsley and serve warm.

Watch the video: Apple Pie with Pecan Crunch Topping (December 2021).