4cupssliced and peeled peaches or 1 16-ounce package of frozen peaches, thawed
1/4teaspoonkosher salt, plus more to taste
In a blender, puree the peaches with 1 tablespoon of water.
In a pot, cook the peach puree with the cream, half-and-half and sugar on medium low heat until warm and the sugar has dissolved—do not let it come to a boil. Turn off the heat.
Beat the egg yolks with the vanilla and salt. Stir into the eggs 1/2 cup of the warm cream and then pour egg and cream mixture into the pot. On medium low, heat this mixture while stirring occasionally for five minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for 4 hours.
While the custard is chilling, on low heat, melt the butter in a skillet. Stir in the pecans and cook until slightly darker and fragrant, about a minute. (Be careful, as the pecans can easily burn.) Remove the pecans from the skillet and toss with the ginger, nutmeg, and brown sugar. Adjust seasonings and add salt to taste.
After the custard has cooled, stir in the lemon juice and then freeze and churn according to your ice-cream maker’s instructions. Once churned, stir in the pecans.
I prefer my fruit ice creams to be smooth, but if you want peach chunks, skip the puree step and mix the peaches in with the ice cream a few minutes before it’s done churning.