You’ll love the creamy texture of this caramel pecan ice cream with crunchy pecans and swirls of rich caramel.
Total Time 2 hourshours30 minutesminutes
Serving Size 6
Ingredients
1cupwhole raw pecans
¼cupbutter
½cupbrown sugar, packed
¼cuppure maple syrup
¼cupheavy cream
1¼tablespoonspure vanilla extract
1½cupswhole milk
½cupgranulated sugar
pinchsea salt
1½cupshalf & half
Instructions
Toast pecans in a pan on medium heat until golden brown. Set aside.
Melt the butter in a heavy saucepan on medium high heat. Stir in the brown sugar and reduce heat to medium, stirring frequently until the sugar is dissolved and the butter is incorporated. Add the maple syrup, and mix thoroughly. Bring to a boil for 2-3 minutes (should thicken), then slowly whisk in cream.
Add pecans to caramel mixture, stirring constantly until well-combined. Remove from heat and stir in ¼ tablespoon vanilla. Spread caramel pecans on a parchment-lined baking sheet and completely cool. (If you can resist trying one, you have crazy will power!)
In a medium bowl, thoroughly whisk milk, granulated sugar and salt until sugar is fully dissolved. Stir in half & half and remaining vanilla. Cover and refrigerate for 1-2 hours.
Following the directions of your ice cream maker, churn mixture until thickened, approximately 15-20 minutes.
About 5 minutes before ice cream is thickened, break apart pecans and add to ice cream while still churning.
If you like your ice cream soft, serve immediately. For firmer ice cream, transfer to an airtight container and place in freezer for at least 1-2 hours.
Notes
For a creamier texture, substitute heavy cream for half & half (we're trying to cut calories around here!)