This Caramel Chocolate Pecan Ice Cream is the perfect warm-weather treat!
Admittedly, this recipe for Caramel Chocolate Pecan Ice Cream (from Barefoot Contessa Parties cookbook) is a little strange. The sugar is caramelized in a saucepan. When you pour in the cream, the caramel solidifies into one big caramel chunk. You then have to return it to low heat and swirl it around in the cream until the caramel incorporates into the liquid. It works, it’s just weird. The result is a creamy, rich and delicious ice cream!
Ingredients needed:
- white sugar
- heavy whipping cream
- half and half
- vanilla extract
- pecan halves
- chocolate
How to toast pecans:
Preheat the oven to 350°F. Roast the pecans on a baking sheet for 8 to 10 minutes, until crisp.
How to make Caramel Chocolate Nut Ice Cream:
The complete, printable recipe is at the end of this post.
- Place 1/2 cup water and sugar in a large, heavy- bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahogany or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occasionally so the caramel cooks evenly.
- Remove the caramel from heat and CAREFULLY pour in the cream and half & half. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don’t worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold. (preferably overnight)
- Chop the nuts, and mix with the diced chocolate, and store in the freezer until ready to use.
- Freeze the caramel mixture in an ice cream freezer according to the manufacturer’s directions.
When the caramel ice cream is frozen, add the cold chopped pecans and chocolate and mix in completely.
Transfer to a quart container and store in the freezer until ready to serve. Serve scoops using your favorite ice cream scoop.
The caramel ice cream in this recipe is spot-on, amazing. The chocolate is an added bonus. If you’re not into nuts, it’s completely okay to leave them out of the recipe. You’re going to love this ice cream flavor. Enjoy!
The Best Ice Cream Recipes:
- Fresh Peach Ice Cream
- Blueberry Cheesecake Ice Cream
- Dulce de Leche Ice Cream
- Peanut Butter Cup Ice Cream
- Cherry Garcia Ice Cream
Caramel Chocolate Pecan Ice Cream
Ingredients
- 1¼ cups granulated white sugar
- 2 cups heavy whipping cream
- 1 cup half and half cream
- 1 tablespoon vanilla extract
- 1½ cups pecan halves
- 3 to 4 ounces chocolate, chopped
Instructions
- Place ½ cup water and sugar in a large, heavy- bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahogany or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occasionally so the caramel cooks evenly.
- Remove the caramel from heat and CAREFULLY pour in the cream and half & half. The caramel will be very hot, and the mixture will bubble up violently, then solidify. Don't worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold. (preferably overnight)
- Preheat the oven to 350°F. Roast the pecans on a baking sheet for 8 to 10 minutes, until crisp. Cool, chop, mix with the diced chocolate, and store in the freezer until ready to use.
- Process the caramel mixture in an ice cream maker according to the manufacturer's directions. When it is frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to a quart container and store in the freezer until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks awesome, but kinda confusing. The half and half are listed in ingredients but not in the instructions. Is the half and half added when the cream is added?
yes, sorry– I had grouped the two together as “cream.”
Lori,
This looks delicious. I have a question regarding instructions. When you say add the mixture to an ice cream freezer and follow manufacturers instructions, do you mean to operate the ice cream machine before freezing, or just put the mixture in the container and freeze it in there without first churning it? Please clarify.
Thank you
Sorry that was confusing. It should say: Process the caramel mixture in an ice cream maker (so just put the mixture in your ice cream maker to turn into ice cream). You have to freeze the machine’s container before doing so though.
Thank you, Lori for clarifying. I use my ice cream maker often and I am aware about pre-freezing before churning. I’ve been seeing a lot of recipes lately for ice cream that you don’t churn, just whip and freeze, so I just wanted to be sure I had the right equipment for this recipe….this looks delicious, can’t wait to make it!