Recipe courtesy of Tia Mowry
Print
Salted Caramel Swirl Ice Cream with Spiced Pecans
Total:
13 hr 25 min
(includes freezing time)
Active:
1 hr 10 min
Yield:
2 quarts
Level:
Advanced
Total:
13 hr 25 min
(includes freezing time)
Active:
1 hr 10 min
Yield:
2 quarts
Level:
Advanced

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

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.

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.)

For the candied pecans: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper, and spray with cooking spray.

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.

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.

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.

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here