Peach-Pecan Ice Cream Pie with Caramel Sauce
Peach-Pecan Ice Cream Pie with Caramel Sauce might be just the dessert you are searching for. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 43g of fat, and a total of 706 calories. Summer will be even more special with this recipe. A mixture of vanillan extract, pecan halves, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.
Preheat 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. Freeze until caramel sets, about 10 minutes.
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. (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.
Serve pie with warm caramel sauce.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "