Salted Caramel Pecan Ice Cream
Source: lmld.org
Ingredients:
• Salted Caramel Sauce:
• 1 cup white sugar
• 6 TBs butter (softened and cut into 6
pieces)
• 1 tsp salt
• 1 tsp vanilla
Custard:
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/8 tsp salt
• 1 tsp vanilla
• 5 egg yolks
Pecans:
• ½ cup chopped pecans
Instructions:
For the Salted Caramel Sauce:
1. 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.
2. 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.
3. Once the sugar is melted add in your
butter pieces. Stir them into the caramel
until they are completely melted.
4. Slowly pour in your heavy cream. Allow
the mixture to boil for 1 minute while
stirring.
5. Remove from heat and pour in your salt
and vanilla.
6. Divide your caramel into 2 and set half
aside and put half in the fridge for later.
INSIGHT
For the Custard:
1. In a large saucepan, combine your heavy
cream, milk, sugar, salt and vanilla. Heat
over medium high until your mixture
starts to bubble.
2. In a large bowl, whisk your egg yolks.
3. 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.
4. 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.
5. Pour back into the bowl and pour your set
aside half of the caramel into the mixture
and stir in c ompletely.
6. Put bowl into an ice bath and allow to set
for about 10 minutes, stirring occasionally.
7. Toast your pecans in a saute pan over
medium heat for about 5 minutes, stirring
the whole time.
8. Cover bowl and place it in the fridge for
about 2 hours, up to overnight.
9. Once chilled, pour the mixture into
your ice cream maker along with your
pecans and allow to run according to
manufacturer's instructions (about 30
minutes).
10. 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.
11. Cover and transfer to the freezer to freeze
solid. ✽
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