• In a 250° oven, bake the pecans for both the ice cream and the cobbler, for 30 minutes. Stir them after 15 minutes. Watch them to make sure they don't burn.
• Make the ice cream next, so that it has time to chill.
• Preheat the oven to 400°.
• Grease 4 4½ inch mini cast iron skillets with a teaspoon of butter each.
• Toss the peaches in a bowl with a quarter cup of the brown sugar, and then divide them between the 4 skillets.
• In a food processor, mix the flour, baking powder, salt, and the rest of the brown sugar.
• Sprinkle the butter over the flour mixture, and pulse about 10 times, until the butter is the size of big crumbs. Add the cream, and pulse a few more times. The dough will be very crumbly.
• Empty the dough out onto a floured board and press it into a circle, about a half inch thick. Press the pecans into the dough, and using a 2 inch biscuit cutter, cut 12 biscuits out. You will have to reroll the dough, in order to get all 12.
• Top each skillet with 3 biscuits. Brush the biscuits with the egg, and sprinkle on the turbinado sugar. Bake 25 minutes, or until the biscuits are lightly browned.

For the Butter Pecan Ice Cream:

• Toast your pecans, if you didn't already do it with the biscuits.
• In an electric mixing bowl, whisk the egg yolks until they are thick and yellow.
• In a 3 quart saucepan, over low heat, melt the butter, and cook it for 3 minutes. Add the sugar, and stir until it dissolves. Add the milk, and bring it to just a simmer. Then, with the mixer on low, add half the milk to the eggs. Then, add the mixing bowl contents back to the pot, and cook on low, stirring constantly, until the custard is thick enough to coat the back of your spoon.
• Pour the mixture through a strainer, back into the mixing bowl. Chill at least one hour.
• Process according to the directions your ice cream maker gives, adding the nuts for the last few seconds.
• Serve right away, or let it harden in the freezer.