Melt the butter in a large skillet set over medium heat. Add the pecans and maple, cook until toasted + caramelized, about 5 minutes. Remove from the heat and and let cool.

Add the heavy cream, sweetened condensed milk and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Fold in the cooled pecans and any butter left in the pan. Spoon the ice cream into a freezer safe container and freeze 6 hours or overnight.

Line a baking sheet with parchment paper. Working quickly, place 6 large scoops of butter pecan ice cream spaced out on the baking sheet. Place the sheet in the freezer.

Bring a large pot (big enough to place your mixing bowl over top) of water to boil. Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over the pot of boiling water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Add in the salt and vanilla extract and whip to combine well. Cool slightly before using.

Once the meringue is cool enough to use, remove the ice cream from the freezer. Working quickly, spread the meringue all around the top and sides of the ice cream. You want to make sure no ice cream is peaking through. Place back in the freezer for 1 hour or overnight.

Meanwhile, make the crumble. Heat a large skillet over medium heat. Add the butter. Once melted, add the oats, pecans, brown sugar, vanilla and cinnamon. Cook, stirring occasionally until toasted. Remove from the heat and allow to cool. Crumble can be stored in an airtight container for up to 1 week.

When ready to serve, combine brown sugar sugar, salt and peaches in a large bowl and toss to coat well. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and once melted, add the peaches, cut sides down, and sprinkle with any remaining sugar mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.

Add the bourbon and cook until reduced, about 1 minute. Add remaining butter and cook until thick, about 1 minute.

Place the peaches in bowls and drizzle with any sauce left in the pan. Remove the ice cream from the freezer and place on the peaches. Using a kitchen torch, toast the meringue all over. Sprinkle with crumble and eat immediately!!