For the Pecans-
1 tbsp (15 mL) unsalted butter
1 cup (250 mL) chopped pecans
1/4 tsp (2 mL) salt
For the Gingersnap Waffle Cones-
2/3 cup (150 mL) all purpose flour
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) salt
2 large eggs
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) packed dark brown sugar
1 tbsp (15 mL) molasses
1/4 cup (60 mL) unsalted butter, melted
1/4 cup (60 mL) milk
Prepare the ice cream base- In a large saucepan, whisk together sugar, brown sugar, cornstarch and salt. Gradually whisk in the milk and cream. Cook the mixture over medium heat, whisking constantly, until slightly thickened, about 10 minutes.
In a medium bowl, whisk egg yolks. Gradually add about half of the hot cream mixture to the eggs, whisking constantly. Return the yolk mixture to the saucepan and continue to whisk over low heat until the mixture has thickened enough the coat the back of a wooden spoon, about 5 minutes more. Whisk in the vanilla.
Transfer the custard to a bowl and cover, placing plastic wrap directly onto the surface. Chill until cold, 5 hours or overnight.
Cook the peaches and the sugar in a saucepan set over medium-high heat, crushing the peaches with a potato masher, until the sugar has dissolved, about 3 minutes.
In a small bowl, whisk together the cornstarch and lemon juice until smooth and add to the peach mixture. Continue to cook until the peaches have thickened, 1-2 minutes. Transfer peaches to a bowl and chill until cool, about 1 hour.
Prepare the pecans- Melt the butter in a small skillet over medium heat. Add the pecans and cook, stirring, until they are lightly golden and fragrant, 5-6 minutes. Transfer pecans to a small bowl and toss with the salt; cool completely.
Stir the peach mixture into the cooled custard. Transfer the custard to the freezer of your electric ice cream maker and freeze according to the manufacturer's instructions. During the last few minutes of freezing, incorporate the pecans into the custard.
If not serving immediately (ice cream will still be soft), transfer ice cream to a container, cover, and freeze until firm, at least 2 hours.
Prepare the waffle cones- Preheat your waffle cone maker (such as the Chef's Choice Waffle Cone Express) according to the manufacturer's instructions, setting the heat dial at either 2-1/2 or 3. Spray the surface lightly with nonstick spray.
In a small bowl, whisk together flour, ginger, cinnamon, cloves and salt.
In a medium bowl (preferable with a spout-easier for pouring!), whisk together the eggs, sugar, brown sugar and molasses until smooth, about 1 minute. Add the flour mixture and whisk until incorporated. Whisk in the butter and the milk until smooth.
Pour 3-4 tbsp (45-60 mL) batter onto the center of the waffle iron, spreading slightly with an offset spatula. Close the lid and cook for 1 minute before opening and checking the color. Cook for an additional 20-40 seconds, if necessary, until the waffle is deep golden brown.
Carefully but quickly remove the waffle from the iron and transfer to a clean towel. If the waffle is too hot to touch, use the towel to help shape it around the cone form (usually included with the maker.) Hold the cone a minute or two until the shape sets, then transfer to a baking sheet or a wire rack to cool completely. Repeat with remaining batter.
Serve ice cream in waffle cones!
Originally Submitted
7/26/2013
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