Caramel Pecan Ice Cream
This homemade caramel pecan ice cream combines smooth, creamy base with crunchy toasted pecans and rich caramel swirls. Naturally sweetened with brown sugar and maple syrup, it’s a simple yet indulgent dessert perfect for family gatherings, special occasions, or anytime you crave a comforting frozen treat.
Equipment
- 1 heavy saucepan
- 1 medium bowl
- Ice cream maker (Cuisinart or similar)
- Wooden spoon or silicone spatula
- Parchment-lined baking sheet
Ingredients
- 1 cup raw pecans
- ¼ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup pure maple syrup
- ¼ cup heavy cream
- 1¼ tablespoons pure vanilla extract
- 1½ cups whole milk
- ½ cup granulated sugar
- Pinch of sea salt
- 1½ cups half & half
Instructions
- Toast the Pecans: Place the raw pecans in a dry skillet over medium heat. Stir them frequently to prevent burning and ensure even toasting. Cook until the pecans turn golden brown and release their natural aroma. This step enhances their nutty flavor and crunch. Once toasted, transfer them to a bowl and allow them to cool completely before using in the ice cream.
- Make the Caramel Sauce: In a heavy-bottomed saucepan, melt the butter over medium-high heat until fully liquefied and slightly bubbling. Add the brown sugar and reduce the heat to medium. Stir continuously until the sugar dissolves and blends smoothly with the butter. Slowly pour in the maple syrup, stirring constantly. Bring the mixture to a gentle boil for 2–3 minutes, allowing it to thicken and develop a rich, deep flavor.
- Add the Cream: Gradually whisk in the heavy cream while the caramel mixture remains on medium heat. Stir constantly to prevent curdling and ensure a smooth, cohesive sauce. This step creates a silky, rich caramel that will coat the pecans perfectly.
- Combine Pecans and Caramel: Carefully fold the toasted pecans into the caramel sauce, ensuring each nut is evenly coated. Remove the saucepan from heat and stir in ¼ tablespoon of vanilla extract to add a subtle aromatic sweetness. Spread the caramel-coated pecans on a parchment-lined baking sheet, separating them slightly to cool completely. Allow them to reach room temperature before chopping or adding to ice cream.
- Prepare the Ice Cream Base: In a medium bowl, whisk together the whole milk, granulated sugar, and a pinch of sea salt until the sugar dissolves completely. Stir in the half & half and remaining vanilla extract until fully incorporated. Cover the mixture and refrigerate for 1–2 hours. Chilling the base ensures a creamier texture during churning.
- Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker, following the manufacturer’s instructions. Churn for 15–20 minutes, or until the mixture thickens to a soft-serve consistency. Churning aerates the ice cream, creating a smooth, creamy texture while evenly freezing it.
- Add Caramel Pecans: About five minutes before the ice cream finishes churning, break the cooled caramel pecans into bite-sized pieces. Gradually fold them into the ice cream while it is still churning, ensuring even distribution without losing the ice cream’s creamy texture.
- Serve or Freeze: If you prefer soft ice cream, serve immediately in bowls or cones. For a firmer texture, transfer the ice cream to an airtight container and freeze for 1–2 hours. Freezing allows the flavors to meld and the ice cream to set perfectly.
- Enjoy Your Dessert: Scoop the ice cream into bowls, cones, or parfait glasses. Optionally, drizzle additional caramel sauce or sprinkle extra toasted pecans on top. Savor the creamy texture, nutty crunch, and rich caramel flavor in every bite, making this homemade dessert a perfect treat for family or special occasions.
Notes
- Toasting the pecans brings out their natural oils and enhances their flavor—don’t skip this step.
- When making the caramel, stir continuously to prevent burning; patience is key for a silky, smooth sauce.
- Chilling the ice cream base before churning is essential for achieving a creamy texture.
- If you prefer a richer ice cream, substitute the half & half with full cream.
- Use an airtight container when freezing to prevent ice crystals and preserve the ice cream’s smooth texture.
