Skip the modified ingredients and preservatives and make your own homemade caramel pecan ice cream!
1cupwhole raw pecans
1/4cuppure maple syrup
1/4tsp.pure vanilla extract
1 1/2cupswhole milk
pinchof sea salt
1 1/2cupshalf & half
1TB.pure vanilla extract
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 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 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.
For a creamier texture, substitute heavy cream for half & half (we're trying to cut calories around here!)