Salted Caramel Pecan Ice Cream

Delicious gooey full flavoured pecan ice cream! Rich nutty-flavoured ice cream swirled together with some salted caramel and roasted pecan nuts.

Course Dessert

Keyword pecan ice cream, salted caramel

Prep Time 30

Cook Time 25

In a medium sauce pan, add the sugar to the pan on medium high heat. Move the sugar around the sauce pan and eventually the sugar will start to melt. Using a metal whisk, move the liquid around for 3 minutes until the sugar is dissolved.
Cut the butter into small pieces and add it to the sugary liquid. Whisk the butter and sugar liquid together until fully incorporated. Then add the cream and vanilla. Whisk until the mixture comes together.
Divide the caramel into two equal heat-proof bowls. Divide the salt and place it on top of the caramel. Set to the side to cool.

In a large sauce pan, heat the heavy cream, milk and sugar on medium heat. Once the liquid starts to boil, whisk in the salt, vanilla, and pecan extract. Take off the heat.
In a separate bowl, separate the egg yolk and egg white.
While whisking the hot milk liquid, slowly add the egg yolk and vigerously whisk the egg yolk into the warm liquid. Keep whisking until the egg yolk is completely incorporated into the liquid. Put the pan back on the heat on low heat and simmer for 3 minutes.
Add one of the bowl of the caramel into the liquid and keep whisking it. Simmer for another 3 minutes.
Take the liquid off the heat, and scrap it to a heat proof bowl. Let the liquid cool completely to room temperature and place it in the fridge for 5 hours or overnight.

In a sauce pan on medium high heat, toast the pecans until brown or then it is fragrant. Set aside to cool.

Plug in the ice cream machine and insert the freeze bowl into the machine.
Have all three: caramel sauce, ice cream sauce, and toasted pecans on the table.
Turn on the machine, and first add the ice cream liquid into the freezer bowl. Then add the toasted pecans. The machine will churn the liquid into ice cream in 25-30 minutes.
Meanwhile, take your ice cream vessel out. Put ⅓ of the caramel at the bottom of the vessel.
One the ice cream is done, scoop ⅓ of the ice cream into the vessel along with the caramel. Alternate between the caramel and ice cream until it is finished. Place the ice cream into the freezer for 3 hours before serving.