Ruston Peach Crumb Pie and Vanilla Ice Cream

Name: Ruston Peach Crumb Pie and Vanilla Ice Cream
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 1 1/2 cups water; 3/4 cup (packed) light brown sugar, divided; 2 tablespoons cornstarch; 1/2 teaspoon salt; 3 1/4 teaspoons cinnamon; 3/4 teaspoon nutmeg; Pinch of black pepper; 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups); 1/2 cup flour; 1 cup ground pecan pieces; 1/2 stick butter, cut into small pieces; 1 unbaked 9-inch pie crust; Vanilla Ice Cream, recipe follows; 1 quart of heavy cream; 2 cups sugar; 8 egg yolks; 1 teaspoon pure vanilla extract

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Total: 1 hr 45 min

Prep: 30 min
Cook: 1 hr 15 min

Yield: 8 servings

Total: 1 hr 45 min

Prep: 30 min
Cook: 1 hr 15 min

Yield: 8 servings

Ingredients

1 1/2 cups water

3/4 cup (packed) light brown sugar, divided

2 tablespoons cornstarch

1/2 teaspoon salt

3 1/4 teaspoons cinnamon

3/4 teaspoon nutmeg

Pinch of black pepper

2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)

1/2 cup flour

1 cup ground pecan pieces

1/2 stick butter, cut into small pieces

1 unbaked 9-inch pie crust

Vanilla Ice Cream, recipe follows

Ice cream:

1 quart of heavy cream

2 cups sugar

8 egg yolks

1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F.
In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.
In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.
Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.

Ice cream:

In a saucepan, combine the cream and sugar. Whisk until smooth. Place the pan over medium heat and bring to a gentle boil. In small mixing bowl, whisk the eggs, vanilla, and remaining 2 teaspoons of cinnamon together. Add 1 cup of the hot liquid to egg yolks. Whisk until smooth. Whisk the egg mixture back into the hot cream. Continue to cook for 4 minutes. Remove from the heat and cool completely. Strain the liquid. Pour the liquid into the electric ice cream container and process according to manufacturer's directions.