Fried Egg

or broiled until brown Combine all ingredients but peaches (include the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard Meanwhile, chop peaches roughly. Once the volume has increased by half and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving

Burnt Peach Ice Cream Butter Pecan Ice Cream Saut&# 195;© pecans and salt in butter until golden brown. Cool. Beat eggs until frothy. Gradually add sugar, beating until thick. Stir in canned milk and dry pudding. Add vanilla extract and nuts. Pour into a freezer can. Use freezer as per manufacturer's instructions. Ripen 1 hour, packed