Salted Caramel Pecan Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 1 1/8 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla
  • 1 cup White sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 6 softened and cut into pieces 6 tbs butter
  • 2 1/2 cup Heavy cream
  • 1 cup Whole milk

Found on lmld.org

Description

Ingredients

• 1 cup white sugar
• 6 TBS butter, softened and cut into 6 pieces
• ½ cup heavy cream
• 1 tsp salt
• 1 tsp vanilla
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• ⅛ tsp salt
• 1 tsp vanilla
• 5 egg yolks
• ½ cup chopped pecans

Directions

• 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 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.
• 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 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 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 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.