Salted Caramel Swirl Ice Cream with Spiced Pecans

  • Level: Advanced
  • Total: 13 hr 25 min (includes freezing time)
  • Active: 1 hr 10 min
  • Yield: 2 quarts
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Ingredients

Salted Caramel Sauce:

1 cup granulated sugar

1 tablespoon light corn syrup 

3/4 cup heavy cream 

1 tablespoon vanilla extract 

4 tablespoons butter 

1/2 teaspoon sea salt 

Spiced Candied Pecans:

2 tablespoons light corn syrup

1 tablespoon granulated sugar 

1/2 teaspoon kosher salt 

1/4 teaspoon cinnamon 

1/4 teaspoon nutmeg 

1/8 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

3/4 cup Salted Caramel Sauce (recipe above)

Directions

  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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