Treat yourself to some indulgent caramel pecan ice cream generously swirled with sweet caramel and crunchy candied pecans. Each bite is a delightful experience with the creamy vanilla base that complements the rich caramel and nutty pecans.

Trust me. Whether you’re craving a cool summer delight or a comforting dessert, this recipe will surely win over anyone who tries it.

close up view of homemade vanilla ice cream with nuts and caramel

Homemade Caramel Pecan Ice Cream

A creamy and rich homemade vanilla ice cream with swirls of caramel and homemade candied pecans

Prep Time 45

Cook Time 15

chilling time 1

Total Time 1 1

Serving Size servings

Equipment

ice cream maker
Loaf pan
strainer
Whisk

Ingredients

For the Candied Pecans

2 tablespoons butter
2 cups pecan halves
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon salt
¼ cup water
1 teaspoon vanilla

For the Ice Cream

1 ½ cups whole milk
1 ½ cups heavy cream
¾ cup granulated sugar
2 teaspoons vanilla
4 egg yolks
pinch salt

For Swirling

1/2 cup prepared caramel sauce

Instructions

Make the Candied Pecans

Preheat the oven. Preheat the oven to 350°F. Then, line a baking sheet with parchment paper.
Toast the pecans. Melt the butter in a large skillet over medium heat. Then, put in the pecans and stir for around 2 minutes until they're lightly toasted.
Add sweeteners and spices. Add the brown sugar and stir until it dissolves. Then, add the water, salt, and vanilla. After that, stir until the water evaporates and the pecans are coated in a thick, sticky coating.
Bake the pecans. Pour the pecans onto the parchment-lined baking sheet. Bake for 6-7 minutes, until crisp.
Cool and smash the pecans. Allow the pecans to cool while you make the custard. Then, smash into smaller pieces if desired.

Make the Vanilla Custard

Heat the milk and cream. Heat the milk, cream, and ½ cup of sugar in a saucepan over medium heat until it's warm and steaming, about 170°F.
Whisk the egg yolks and sugar. At the same time, whisk the egg yolks and the remaining ¼ cup of sugar until they turn light yellow and mix well. You can use a hand mixer on low speed if you prefer.
Temper the eggs. Slowly pour half of the warm milk mixture, about half a cup at a time, while constantly whisking. After that, pour the egg mixture back into the saucepan with the remaining milk and cream.
Cook the custard. Heat the mixture over medium heat, stirring constantly, until it's warm, but don't let it boil. Then, take it off the heat and add a little salt and some vanilla extract.
Strain and chill the custard. Strain the custard using cheesecloth or a strainer. Immediately place it in the refrigerator to chill for 4-24 hours, until very cold.
Freeze the ice cream. Freeze the ice cream according to the manufacturer's instructions. When it has reached the consistency of soft-serve ice cream, add the candied pecans to the machine. Once thoroughly blended, scoop the ice cream into a loaf pan. Cover with plastic wrap and freeze for at least 1 hour.
Add the caramel swirls. Remove the vanilla ice cream from the freezer. Then, Put the caramel sauce on top. Gently swirl the sauce into the ice cream using a butter knife. After that, place the ice cream back in the freezer to firm up for at least 3 hours.

Notes

Make sure to use fresh cream, milk, and good vanilla extract to enhance the flavor and texture of your ice cream.

You can prepare the pecans either before or while the ice cream is chilling, whichever you prefer. You have the option to make the pecans on either Day 1 or Day 2 of this process.

Make sure the candied pecans are completely cooled before adding them to the ice cream mixture. If the pecans are still warm, they can melt the ice cream and give it a weird texture.

You can also add fudge or chocolate chips to this recipe along with the caramel.

If you’re planning to make this dessert, be prepared to be patient. It’s not difficult to make, but it does require a bit of time and attention. Don’t try to rush any part of making homemade ice cream! If you do, it may not set properly.

More Tips:

Don’t forget to freeze the ice cream maker bowl before using it. For a smoother texture, chill the custard base in the refrigerator overnight.

While heating the custard, stir constantly to avoid curdling and use a thermometer to stay below 185°F.

If you’re using homemade caramel, make sure it’s not too thick so it can easily swirl into the ice cream. Warm store-bought caramel if it’s too stiff.

Add the candied pecans and caramel swirls during the last few minutes of churning or fold them in gently after transferring the ice cream to the loaf pan.

To prevent ice crystals, cover the ice cream with plastic wrap before sealing it with a lid.

Follow your ice cream maker’s specific instructions as some may require chilling the base overnight while others may not.

hand holding sugar cone with two scoops of caramel pecan ice cream

Serving Suggestions

Serve this ice cream with warm apple pie, chocolate brownies, a caramel sauce drizzle, fresh berries, or whipped cream.

Key Ingredients and Tools

For really good ice cream, you’ll need a few specific tools and ingredients. Here are the important things to have:

cream, milk, sugar, eggs, salt, cinnamon, butter, and pecans on marble counter

Ice cream maker: You’ll need one of these to make the ice cream nice and creamy. You can get one at most department stores.
Whole milk: This gives the ice cream a rich and creamy base.
Heavy cream: This makes the ice cream really smooth and luxurious.
Vanilla extract: Good vanilla extract makes the flavor better. Look for pure vanilla extract in the baking aisle of specialty grocery stores or online for better options.
Candy thermometer: This helps you make sure the custard gets to the right temperature without curdling. You can find one in the kitchen gadgets section of most home goods stores or online.
Pecans: These add a nice crunch and a nutty flavor. You can find them in the baking aisle or with the snacks and nuts.

Having these tools and ingredients will help you make some really tasty ice cream at home.

Here are some good ingredient alternatives you can try for this recipe:

Whole milk: If you don’t have whole milk, you can use half-and-half, but it might not be as rich.
Heavy cream: If you want a dairy-free option, swap it with coconut cream.
Pecans: Consider using walnuts or almonds instead of pecans for a different nutty flavor.
Vanilla extract: Try using almond extract instead of vanilla extract for a unique twist.

Remember that these substitutions will alter the recipe’s outcome, but they can offer a different flavor and texture.

Storage Instructions

When you freeze the ice cream, put the ice cream in a tightly sealed container. Then, cover the top of the ice cream with plastic wrap to stop ice crystals from forming.

Don’t forget to close the container with a lid. Keep it in the freezer for up to 1 week.

Before scooping, let the ice cream sit at room temperature for a few minutes to soften it a bit.

I hope you enjoy making and savoring this delicious caramel pecan ice cream. It’s a perfect treat for any occasion and will surely impress your family and friends. Remember, don’t rush the process—take your time, follow the tips, and enjoy!

Rich and Creamy Caramel Pecan Ice Cream Made from Scratch