Caramel Pecan Ice Cream

Indulge in the luxurious flavors of homemade Caramel Pecan Ice Cream, a creamy dessert that marries rich caramel swirls with the irresistible crunch of candied pecans. This decadent ice cream starts with a velvety custard base made from heavy cream, whole milk, and egg yolks, delivering a luscious texture that's as smooth as silk. The addition of toasted, caramelized pecans—coated in butter and brown sugar—brings a delightful nutty contrast, while ribbons of caramel sauce add an extra layer of indulgence. Perfect for dinner parties or a sweet treat on warm summer evenings, this frozen masterpiece is churned to perfection and finished with a touch of homemade charm. With simple ingredients and an ice cream maker, you'll create a dessert that’s brimming with gourmet flavor.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 4 large Egg yolks
• 2 teaspoons Vanilla extract
• 0.25 teaspoon Salt
• 1 cup Pecans
• 1 tablespoon Unsalted butter
• 2 tablespoons Brown sugar
• 0.5 cup Caramel sauce

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (about 175°F or 80°C). Remove from heat.

Step 2

In a separate bowl, whisk together the egg yolks. Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.

Step 3

Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 180°F or 82°C). This should take about 5–7 minutes.

Step 4

Remove the custard from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

Step 5

Cool the custard to room temperature, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

Step 6

While the custard is chilling, prepare the candied pecans: In a small skillet, melt the butter over medium heat. Add the pecans and brown sugar, stirring to coat. Cook for 5–7 minutes, stirring frequently, until the pecans are toasted and caramelized. Transfer them to a sheet of parchment paper to cool and harden.

Step 7

Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Step 8

During the final minutes of churning, gently fold in the caramel sauce and candied pecans to incorporate them without fully mixing. This creates swirls of caramel and pockets of candied pecans.

Step 9

Transfer the ice cream to a lidded freezer-safe container. Freeze for at least 2 hours or until firm before serving.

Step 10

Scoop, serve, and enjoy your homemade caramel pecan ice cream!

Nutrition Facts

Serving size	(1243.9g)

Amount per serving	% Daily Value*
Calories	3897.7

Total Fat 289.5g	0%
Saturated Fat 131.1g	0%
Polyunsaturated Fat 22.5g
Cholesterol 1334.3mg	0%
Sodium 1469.8mg	0%
Total Carbohydrate 273.9g	0%
Dietary Fiber 9.6g	0%
Total Sugars 262.2g
Protein 29.9g	0%

Vitamin D 187.0IU	0%
Calcium 552.9mg	0%
Iron 4.5mg	0%
Potassium 990.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 3.1%

Carbs: 28.7%