Caramel and Pecan Ice Cream Recipe

Ingredients:

• 1 can sweetened condensed milk (14 ounces)
• 2 cups half-and-half cream
• 1 cup pecans, toasted and chopped
• 1/2 cup caramel sauce
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, whisk together sweetened condensed milk, half-and-half cream, caramel sauce, vanilla extract, and salt until well combined.
2. Cook the mixture on medium-low heat for 10-15 minutes until it thickens slightly. Do not boil the mixture as it may curdle.
3. Remove the saucepan from heat and let it cool down completely.
4. Once the mixture is cooled, transfer it into an ice cream maker and churn it according to the manufacturer’s instructions.
5. During the last few minutes of churning, add in chopped pecans and let the machine incorporate them into the ice cream.
6. Transfer the ice cream to an airtight container and freeze it for at least 4 hours or until firm.
7. Serve the caramel and pecan ice cream with an extra drizzle of caramel sauce and more toasted pecans on top.

Verdict:

This Caramel and Pecan Ice cream recipe is a creamy and sinful treat that is both sweet and savory. The toasted pecans add extra crunch and texture to the ice cream while the caramel sauce provides a rich flavor that will have you going back for seconds.

Serving Suggestions:

Serve this ice cream in a bowl with a sprinkle of sea salt or a drizzle of chocolate or raspberry sauce for an added flavor boost. It’s perfect for hot summer days or as a dessert after a hearty meal.