1cuphalf and half OR heavy cream (you may use other milk but it won't be as rich)
2/3cupvanilla ice cream
1cupfrozen sliced peaches
To make the caramel, combine brown sugar and butter in a medium sauce pan. Whisk over medium heat until melted and stir until smooth.
Stir in vanilla and heavy cream and whisk periodically for 5 minutes until mixtures reaches a rich golden caramel color. Remove from heat and set aside.
Add pecans and white sugar to a small pan and cook over medium-high heat, stirring throughout, until sugar dissolves.
As soon as sugar is liquified, immediately add a few drops of vanilla extract (about 1/8th teaspoon) and continue stirring until all of the pecans are coated in the liquified sugar. Transfer to a baking sheet or a glass plate and place in the fridge white you make the milkshakes.
Add half and half OR heavy cream to your blender. Add ice cream, then peaches, and lastly vanilla. Cover and blend until mixture is smooth.
Drizzle caramel sauce on the inside of your serving glasses. Pour the milkshake mixture into the glasses. Top with more caramel sauce, and whipped cream if desired. Roughly chop the pecans and sprinkle them on the milkshakes. Drink up!
*The caramel recipe above will make more than enough for the milkshakes. Store it in an airtight container (such as a mason jar or a tubberware) in the fridge for up to 4 weeks.