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.
Equipment
Ingredients
- 3/4 cup brown sugar
- 1/4 up unsalted butter
- 2 cups heavy cream (divided)
- 1 cup whole milk
- 5 egg yolks
- 1 tsp vanilla
- 1/2 tsp salt
Instructions
- Freeze the bowl of your ice cream maker for at least 12 hours, until frozen solid according to manufactures instructions.
- Add the brown sugar and butter to a medium sauce pot over medium heat and stir constantly until the butter is melted, and the sugar starts to dissolve. 3/4 cup brown sugar, 1/4 up unsalted butter
- Add 1 cup of the cream, milk, to the pot and heat it until the edges start to bubble. 2 cups heavy cream, 1 cup whole milk
- In a large bowl, whisk the egg yolks for a couple of minutes until they start to lighten in color. 5 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 another 5 minutes until the mixture is thickened a bit.
- Pour the custard mixture through a strainer into another large bowl. Add in the remaining cup of heavy cream, vanilla extract, and salt and stir it all together. 1 tsp vanilla, 1/2 tsp salt
- Put the bowl into an ice bath and allow to set for about 15 minutes, stirring occasionally.
- Cover the bowl and place it in the fridge for about 2 hours, up to overnight.
- Pour the custard mix into a prepared 2QT ice cream maker and run it for about 25 to 30 minutes, according to manufactures directions, until it is like a soft serve consistency.
- Scoop the ice cream into a 2QT container, and cover it with a lid, or plastic wrap and foil.
- Place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.
Notes
- Pre-Freeze the Bowl - Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 12 hours to be frozen solid so it will churn my ice cream. Leave it in your freezer to use whenever you’re ready if you have room.
- Mix Ins - If you want to add in mix-ins, cut them to be about 1/2 inch in size, and add them into the ice cream maker while it is churning, the last 5 minutes or mixing. Add up to 1 1/2 cups.