Peach and Toasted Pecan Ice Cream

This is out of Southern Living and I thought it sounded really good, but I tend to loose things, so I am posting it here so I know where it will be! You can sub vanilla extract for the paste if thats all you have.

• Ready In: 11 hrs 2 mins
• Serves: 8-12
• Yields: 1 quart

Ingredients

• 3⁄4 cup sugar
• 2  tablespoons cornstarch
• 1⁄8 teaspoon table salt
• 2  cups milk
• 1  cup heavy whipping cream
• 1  egg yolk
• 1 1⁄2 teaspoons vanilla beans, past
• 1  cup  peeled and coarsely chopped  peach
• 2  tablespoons light corn syrup
• 1 1⁄2 tablespoons butter
• 1  cup  coarsely chopped pecans
• 1⁄4 teaspoon kosher salt

Directions

1. Whisk together first 3 in gredients in a large heavy saucepan. Gradually whisk in milk and whipping cream, Cook over medium heat, stiffing constantly, 10-12 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stiffing occasionally.
3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4-5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mizture into cooled cream mixtre.
4. Place plastic wrap directly on cream mixture and chill 8-24 hours.
5. Meanwhile, melt butter in s small skille over medium heat; add pecans, and cook, stiffing constatnly, 8-9 minutes or until toasted and fragrant. Remove from heat, and sprinkly with 1/4 tsp kosher salt. Cool completely. (about 30 minutes).
6. Pour chilled cream misture into frezer container of a 11/2 quart electric ice cream maker, and freeze according to manufacturer's instructions. Before transferring ice cream to and airtight container for further freezing, stir in pecan mixture.