Salted Caramel Swirl Ice Cream with Spiced Pecans
Salted Caramel Swirl Ice Cream with Spiced Pecans
Savor this quick and easy dessert from Tia Mowry at Home.
  • Technique Mixing
  • Preparation Time 12 hours 50 minutes
  • Cooking Time 25 minutes
  • Yield 14 - 16 servings
As seen on Tia Mowry At Home
Ingredients
  • SALTED CARAMEL SAUCE:
  • 1 cup Granulated Sugar
  • 1 tablespoon light Corn syrup
  • ¾ cup Heavy Cream
  • 1 tablespoon Vanilla Extract
  • 4 tablespoons Butter
  • ½ teaspoon Sea Salt
  • SPICED CANDIED PECANS:
  • 2 tablespoons light Corn syrup
  • 1 tablespoon Granulated Sugar
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ⅛ teaspoon freshly Ground Black Pepper
  • 1 cup Pecans, coarsely chopped
  • ICE CREAM:
  • 4 cups cold heavy Whipping Cream
  • One 14-ounce can Sweetened Condensed Milk
  • 1 tablespoon Vanilla Extract
  • 1 Vanilla bean, scraped
  • 1 cup Spiced Candied Pecans
  • ¾ cup Salted Caramel Sauce
Method
  1. For the caramel sauce: In a large saucepan with tall sides (because the mixture will bubble), combine the sugar, corn syrup and 1/4 cup water. Heat over medium-low heat until the sugar dissolves, stirring occasionally. Increase the heat to medium-high and bring to a boil without stirring. Boil to a deep amber color, 5 to 6 minutes
  2. Remove the pan from the heat and whisk in the cream (be careful the caramel will bubble up vigorously!). Whisk in the vanilla, butter and salt. Let cool slightly, then transfer to a glass jar with a lid (The caramel sauce will keep for 3 to 4 months in the refrigerator)
  3. For the candied pecans: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper, and spray with cooking spray
  4. In a medium bowl, add the corn syrup, sugar, salt, cinnamon, nutmeg and pepper; mix well. Add the pecans, stir to coat, and then transfer to a baking sheet. Bake for 5 minutes. Remove and stir the pecans. Return back to oven to finish cooking, another 10 minutes, or until the coating is bubbling. Remove from oven and use a fork to separate the cooked nuts on the baking sheet. Let cool
  5. For the ice cream: Whisk together the cream, condensed milk, vanilla and vanilla bean. Pour into the base of an ice cream maker and churn for 12 to 14 minutes; the mixture will double in size. Add the candied pecans; churn for 1 minute more
  6. Transfer one-third of the ice cream mixture into a shallow container, and drizzle with 1/4 cup of the caramel. Layer with another one-third of the mixture and 1/4 cup of the caramel sauce. Top with the remaining ice cream and another 1/4 cup of the caramel. (Reserve any extra caramel sauce for drizzling.) Cover and freeze until solid, at least 12 hours
  7. Before serving, let sit at room temperature for 5 minutes. The ice cream will keep in an airtight container in the freezer for up to 3 months

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