Go Back
Print Recipe
4.8 from 5 votes

Salted Caramel Pecan Ice Cream

This salted caramel pecan ice cream starts with a custard base swirled with salted caramel and chunks of pecans throughout, it's just so perfectly creamy and so delicious.

Ingredients

For the Salted Caramel Sauce:

  • 1 cup white sugar
  • 6 TBS butter (softened and cut into 6 pieces)
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1 tsp vanilla

For the Custard:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 5 egg yolks

For the Pecans:

  • 1/2 cup chopped pecans

Instructions

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 sauce pan and heat over medium high heat.
  • Stir constantly with a rubber spatula or wooden spoon. Sugar will form into little clumps 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 sauce pan, 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 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time.
  • Pour the egg mixture back into the sauce pan 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 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 1/3 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.