Peach Pie Ice Cream - cooking recipe

Ingredients

1 quart vanilla ice cream
1 1/4 cups frozen peaches, pieces thawed
1/3 cup peach nectar
1/4 cup pecans, coarsely chopped
3/4 cup broken-up vanilla wafer (about 15 cookies)
1 pinch ground nutmeg
1 pinch ground cinnamon
waffle bowl, for serving (optional)

Preparation

Slightly soften ice cream. Puree half the peach pieces and the peach nectar in blender. Add ice cream. Pulse 6 to 8 times, until blended.
Pour into 8 x 8 x 2-inch metal pan. Place in freezer while preparing remaining ingredients.
Finely dice remaining peach pieces. Toast pecans in small skillet over medium-high heat, stirring, until lightly browned and fragrant, 3 minutes. Transfer to plate to cool.
Remove pan with ice cream mixture from freezer. Stir in chopped peaches, pecans, cookie pieces, nutmeg and cinnamon until well blended. Freeze until firm, about 6 hours or overnight. Serve in waffle bowls, if desired.