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1
Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes.
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2
Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes.
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3
Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping.
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4
Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour.
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5
Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil.
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6
Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer.
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7
Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes.
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8
Let cool and harden, then crumble and set aside.
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9
Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes.
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10
Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang.
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11
Spread the softened ice cream in the prepared pan, then top evenly with the peach puree.
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12
Freeze until the puree is firm, about 45 minutes.
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13
Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree.
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14
Sprinkle with 1 cup of the pecan mixture and press it into the ice cream.
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15
Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed.
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16
Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
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17
Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form.
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18
Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap.
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19
Cover the top and sides with the whipped cream.
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20
Top with the reserved peaches and remaining pecan mixture.
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21
Freeze until firm, about 1 hour.
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22
Photograph by Yunhee Kim
