Step-by-Step Desserts: Pecan and Salted Caramel Ice Cream Recipe

Step-by-Step Desserts: Pecan and Salted Caramel Ice Cream Recipe

  1. List Of Ingredients
  2. 500ml (16fl oz) double cream
  3. 300ml (10fl oz) whole milk
  4. 1⁄8 tsp sea salt flakes
  5. 100g (3½ oz) caster sugar
  6. 50g (1 ¾ oz) light brown sugar
  7. 7 large egg yolks, beaten
  8. 1 tsp pure vanilla extract
  9. 85g (3oz) chopped pecans
  10. For the caramel
  11. 100g (3 ½ oz) caster sugar
  12. 120ml (4fl oz) double cream
  13. 15g (½ oz) unsalted butter
  14. ½ tsp salt
  15. ¾ tsp vanilla extract
  16. Special equipment
  17. Ice-cream maker
  18. 2.5 litre (4 1/3 pint) shallow, freezer-proof lidded airtight container
  1. Serves 4
  2. 50 mins plus chilling and freezing

Method

1. Prepare the ice-cream maker as per the instructions. For the caramel, boil the caster sugar and 2 tablespoons of water in a saucepan over a medium–high heat, brushing down the sides of the pan with a damp pastry brush. Cook the sugar for 5 minutes, swirling the pan to ensure that it cooks evenly. Remove from the heat.

2. Gradually add the remaining caramel ingredients, stirring with a wooden spoon. Melt again over a medium–low heat. Transfer to a bowl and leave to cool. Heat the cream, milk, salt, and both lots of sugar in a saucepan over a low heat, stirring until the sugar dissolves.

3. In a bowl, whisk a little cream mixture into the beaten yolks, until combined. Whisk in the rest of the cream mixture. Transfer the custard to a clean pan. Cook over a medium–low heat until it is thick enough to coat the back of a spoon. Remove and stir in the vanilla extract.

4. Strain the custard into a bowl set over an ice bath. Leave to cool completely. Cover with cling film and chill for 1–2 hours. Pour into the ice-cream maker and churn, adding the pecans at the halfway mark, until thick.

5. Pour half of the ice cream into the airtight container followed by half the caramel. Then repeat with the remaining ice cream and caramel, creating a swirl effect with a knife. Cover and freeze for 4–5 hours, until firm. Remove from the freezer 20 minutes before serving. You can store the ice cream for 1–2 months in the freezer.


Plan ahead: You can prepare, cover, and store the custard in the fridge, up to 1 day ahead of freezing.