Old-Fashioned Caramel Pecan Ice Cream
One bite of this caramel pecan ice cream will take you back: maybe to summers at Grandma’s, to an old ice cream shop, or that first taste of home churned ice cream. Creamy vanilla custard, swirls of buttery caramel, and crunchy pecans make this a classic ice cream recipe worth making again and again.
Homemade Caramel Pecan Ice Cream
Equipment
- 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
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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. Add 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. 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 Ice Cream Base
- 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. Then, 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.
Churn and Add Mix-Ins
- 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 everything is mixed in, scoop the ice cream into a loaf pan. Cover with plastic wrap and freeze for at least 1 hour.
- Add the caramel swirl. 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. Place the ice cream back in the freezer to firm up for at least 3 hours.
Notes
Nutrition
Homemade Ice Cream 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 some new models might not.
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:
- Ice Cream Maker: You should really have one! Once you churn ice cream you’ll never go back those no-churn recipes. If you don’t have one, check online or at most kitchen stores.
- Whole Milk: The base of the ice cream. 2% is not the end of the world.
- Heavy Cream: Adds richness and makes the ice cream extra smooth. A must have!
- Vanilla Extract: Use a good-quality vanilla for the best flavor.
- Candy Thermometer: Helps you keep the custard at the right temperature so it doesn’t curdle.
- Pecans: Look for them in the baking aisle near the chocolate chips, or with the snacks and nuts.
Swaps You Might Like:
- Pecans: Try walnuts or almonds instead of pecans.
- Vanilla extract: Almond extract could be delicious in this too.
Homemade ice cream takes a little patience, but it’s always worth it. This is rich, creamy, and full of old-fashioned flavor. Whether you’re making it for a special occasion or just because, it’s the kind of treat that never goes out of style.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
