Salted Caramel Pecan Ice Cream
Salted Caramel Pecan Ice Cream
Ingredients:
For the Salted Caramel Sauce:
1 cup white sugar
6 TBS butter softened and cut into 6 pieces
½ cup heavy cream
1 tsp salt
1 tsp vanilla
For the Custard:
2 cups heavy cream
1 cup whole milk
¾ cup sugar
⅛ tsp salt
1 tsp vanilla
5 egg yolks
For the Pecans:
½ cup chopped pecans
Directions:
For the Salted Caramel Sauce:
Measure out all the ingredients for your salted caramel sauce and set them aside. Add your white sugar to a medium saucepan and heat over medium-high heat.
Stir constantly with a rubber spatula or wooden spoon. Sugar will form into little crumps and then eventually into an amber colored liquid. Keep stirring.
Once the sugar is melted add in your butter pieces. Stir them into the caramel until they are completely melted.
Slowly pour in your heavy cream. Allow the mixture to boil for 1 minute while stirring.
Remove from heat and pour in your salt and vanilla.
Divide your caramel into 2 and set half aside and put half in the fridge for later.
For the Custard:
In a large saucepan, combine your heavy cream, milk, sugar, salt, and vanilla. Heat over medium-high until your mixture starts to bubble.
In a large bowl, whisk your egg yolks.
Slowly pour ½ cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, ½ cup at a time while whisking the whole time.
Pour the egg mixture back into the saucepan with the remaining cream mixture and continue to heat for about 5 minutes until the mixture is thickened a bit.
Pour back into the bowl and pour your set aside half of the caramel into the mixture and stir in completely.
Put the bowl into an ice bath and allow to set for about 10 minutes, stirring occasionally.
Toast your pecans in a saute pan over medium heat for about 5 minutes, stirring the whole time.
Cover bowl and place it in the fridge for about 2 hours, up to overnight.
Once chilled, pour the mixture into your ice cream maker along with your pecans and allow to run according to manufactures instructions (about 30 minutes).
Pour about ⅓ of your custard into a 9x5 loaf pan. Drizzle a third of your caramel sauce. Repeat with another third of the ice cream, a third of the caramel sauce and then the last ice cream and the remaining caramel.
Cover and transfer to the freezer to freeze solid.
Serve and enjoy!
For the Salted Caramel Sauce:
1 cup white sugar
6 TBS butter softened and cut into 6 pieces
½ cup heavy cream
1 tsp salt
1 tsp vanilla
For the Custard:
2 cups heavy cream
1 cup whole milk
¾ cup sugar
⅛ tsp salt
1 tsp vanilla
5 egg yolks
For the Pecans:
½ cup chopped pecans
For the Salted Caramel Sauce:
Measure out all the ingredients for your salted caramel sauce and set them aside. Add your white sugar to a medium saucepan and heat over medium-high heat.
Stir constantly with a rubber spatula or wooden spoon. Sugar will form into little crumps and then eventually into an amber colored liquid. Keep stirring.
Once the sugar is melted add in your butter pieces. Stir them into the caramel until they are completely melted.
Slowly pour in your heavy cream. Allow the mixture to boil for 1 minute while stirring.
Remove from heat and pour in your salt and vanilla.
Divide your caramel into 2 and set half aside and put half in the fridge for later.
For the Custard:
In a large saucepan, combine your heavy cream, milk, sugar, salt, and vanilla. Heat over medium-high until your mixture starts to bubble.
In a large bowl, whisk your egg yolks.
Slowly pour ½ cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, ½ cup at a time while whisking the whole time.
Pour the egg mixture back into the saucepan with the remaining cream mixture and continue to heat for about 5 minutes until the mixture is thickened a bit.
Pour back into the bowl and pour your set aside half of the caramel into the mixture and stir in completely.
Put the bowl into an ice bath and allow to set for about 10 minutes, stirring occasionally.
Toast your pecans in a saute pan over medium heat for about 5 minutes, stirring the whole time.
Cover bowl and place it in the fridge for about 2 hours, up to overnight.
Once chilled, pour the mixture into your ice cream maker along with your pecans and allow to run according to manufactures instructions (about 30 minutes).
Pour about ⅓ of your custard into a 9x5 loaf pan. Drizzle a third of your caramel sauce. Repeat with another third of the ice cream, a third of the caramel sauce and then the last ice cream and the remaining caramel.
Cover and transfer to the freezer to freeze solid.
Serve and enjoy!
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