This salted caramel pecan ice cream has a salted caramel custard primarily based ice cream, swirled with further salted caramel and toasted pecans all by. It’s rich, creamy, and so delicious.
Reading: Caramel butter pecan ice cream
I often share quite a lot of no churn ice cream recipes, or straightforward eggless ice cream recipes, nevertheless this salted caramel pecan ice cream begins with a custard base. The strategy is a little more subtle than a couple of of our totally different ice cream favorites like our strawberry ice cream, or our no churn mint chocolate ice cream. Nonetheless the outcomes are properly worth it.
I found this recipe for salted caramel ice cream with fudge and toasted coconut from my good pal Deborah at Fashion and Inform and easily knew I wanted to try my very personal mannequin. In its place of fudge and coconut, I merely caught with a salted caramel ice cream, swirled with further salted caramel sauce and with chunks of toasted pecans all by. I added just a bit vanilla to the ice cream base, and caught with my very personal salted caramel sauce recipe.
This may be my new favorite ice cream recipe ever, though I do say that fairly quite a bit What can I say? I like do-it-yourself ice cream.
This ice cream could also be very caramely. The custard base ice cream itself has caramel mixed into it to make it rich, and caramel flavored. Then after eradicating if from the ice cream maker, you swirl in further salted caramel, and chunky crunchy toasted pecans by out.
Table of Contents
Learn the way to make Salted Caramel Ice Cream?
You’ll want to start by making the salted caramel sauce first. It’s a sort of recipes the place you need to switch fast, so measure each of the substances out so you possibly can have them capable of go when you need them.
Then add the granulated sugar to a medium sauce pan, and heat it over medium extreme heat. Stir it constantly. The sugar will first form into clumps, then lastly will flip into an amber colored liquid. Don’t stop stirring it.
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As quickly because the sugar is melted, and liquidy, add throughout the butter objects, stir them in until they’re completely melted. Then slowly pour throughout the heavy cream. Ship the sauce to a boil, if it’s not already, and let it boil for 1 minute, while you proceed to stir it.
Take away it from the heat and add throughout the salt, and the vanilla extract. Pour the caramel into two separate bowls, and set half aside for the custard, and put half throughout the fridge for later.
Now onto the custard. Add the heavy cream, milk, sugar, salt, and vanilla extract to an enormous pan. Heat over medium extreme until the edges of the mix merely start to bubble. Whereas that is heating, whisk up your egg yolks in a separate big bowl.
As quickly as the mix is barely effervescent, pour 1/2 cup of the cream mixture into the egg yolks, whereas whisking it collectively vigorously. Pour one different 1/2 cup, then one different 1/2 cup stirring them into the mix completely sooner than together with the next. Pour the mix once more into the sauce pan with the remaining cream and proceed to heat for about 5 minutes until the mix thickens a bit (Ample to coat the once more of a spoon).
Pour the mix once more into the bowl, and pour in half of your caramel sauce and stir it in completely.
Put the bowl over an ice tub, and let it sit to sit back down barely, stirring typically. For about 10 minutes. Cowl the bowl and place it throughout the fridge for not lower than 2 hours, as a lot as in a single day.
Toast the pecans in a saute pan over medium heat, stirring the complete time until they’re evenly toasted. Set them aside to sit back.
As quickly because the custard mixture is chilled, pour it proper right into a working ice cream maker and let it run in accordance with the manufactures directions (Mine is about half-hour). Add throughout the pecans and let the mix run for yet one more 3-5 minutes until they’re mixed evenly all by.
Pour about 1/3 of the custard proper right into a 9×5 loaf pan, then drizzle among the many caramel sauce. Repeat with one different 1/3 of the ice cream, further caramel, the ultimate little little bit of ice cream and additional caramel. (You could not need to make use of all of the remaining caramel sauce, it could actually prevent some for yet one more time).
Cowl the container and place it proper right into a freezer for not lower than 6 hours to freeze sturdy. Though I want to freeze mine in a single day to get it exhausting like retailer bought ice cream.
Options for making Salted Caramel Ice Cream:
- Don’t overlook to freeze the ice cream maker bowl not lower than 12 hours sooner than you want to make the ice cream.
- This ice cream recipe takes various hours to make from start to finish, with quite a lot of inactive time, nevertheless merely keep in mind. From cooking the custard, then chilling the custard, churning the ice cream throughout the machine, then freezing the ice cream to be scoopable, you possibly can have about 8-12 hours of chilling time, so be prepared.
- I wish to suggest using extreme fat substances for the richest creamiest ice cream, nevertheless you’ll substitute half and half for the heavy cream, and a lower fat milk for the complete milk if desired.
- You could not need to make use of all the second half of the salted caramel sauce throughout the ice cream. The ice cream itself could also be very rich, so solely drizzle what appears as if amount to you as you could be layering the ice cream throughout the pan.
- You’ll substitute walnuts instead of pecans, if desired.
- This ice cream could also be very rich, serve it in small servings if it’s an extreme quantity of for you
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This salted caramel ice cream is so rich and creamy. It’s fully caramelly and bursting with a really perfect salty caramel style, with lovely crunches from the pecans! I hope you like it as quite a bit as we do!
Additional ice cream recipes:
- Butter Pecan Ice Cream
- Peanut Butter Ice Cream
- Coconut Ice Cream
- Strawberry Cheesecake Ice Cream
- Cookies and Cream Ice Cream
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Belongings you may need for this recipe:
- ice cream maker
- 2 qt. loaf pan
- ice cream scoop
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