This ice cream is soft and caramel-rich enriched with crunchy pecan nuts. It might be a little time-consuming to prepare the caramel base but the result is all worth it.
Ice cream base:
- 2.5 dl sugar
- 5 dl 35% cream
- 1 tsp salt flakes
- 0,5 tsp vanilla extract
- 4 egg yolks
- 2.5 dl milk
- 50 g chopped pecans
- 1 tbsp butter
- 2 tbsp sugar
Put 2 dl sugar into heavy pan and let it melt in medium heat until melted and golden brown. Do not mix with spoon but you can move the pot from one side to another so that all of the sugar would melt.
As soon as everything has melted and is golden brown, pour in 3 dl cream. Be careful as the sugar is extremely hot! Keep heating and mixing it in low heat until everything is smooth. Be patient, it will take around 5-7 minutes. Mix in salt and vanilla extract. Cool down.
Mix egg yolks with the rest of the sugar. Pour milk and the rest of the cream into a pot, heat until boiling and pour into egg yolks (keep on mixing the egg yolks at the same time). Pour back into the pot and heat in low heat, constantly mixing until the mixture reaches 82 degrees C. Take from the heat, pour through the sieve and mix in the caramel. Cool down and let it stay overnight in the fridge.
In the meantime prepare the pecans. Chop them first. Then put butter, sugar and pecans in the pan and heat in medium heat until the pecans get toasted. Chill. Chop into pieces if needed.
Make the ice cream according to your machine instructions and in the end mix in the nuts. Freeze at least 5 hours or better overnight.
P.S. This ice cream is much more liquid than any other normal ice cream, but do not worry, it will freeze nicely.