Salted Caramel Pecan 'No Churn' Ice Cream
A rich, creamy, delicious homemade 'no churn' ice cream!
Servings 3 pints
Ingredients
- 2 cups heavy whipping cream (make sure it's very cold)
- 2 teaspoons vanilla paste or extract
- 1 ¾ cups (14 oz) cold sweetened condensed milk (if making your own, see link above in blog post)
- 7.5 oz salted caramel sauce (store bought or see link above to make your own
- ½ cup candied pecans
Instructions
- Place heavy whipping cream and vanilla paste or extract in the bowl of a stand mixer with whisk attachment (or use a bowl and hand mixer)
- Beat on med speed until soft peaks form (this usually takes 3-5 minutes)
- Add cold sweetened condensed milk and mix again until soft peaks form (2 minutes)
- Warm salted caramel just enough to make it pourable, add pecans to caramel sauce and stir
- Pour sauce into whipped cream mixture and stir gently
- Pour into container, cover and place in freezer
NOTE!
- Because caramel is heavier than whipped cream it will somewhat sink to the bottom, there is no way to prevent this, so what I recommend is this: after ice cream has been in the freezer for four hours (or overnight) pull it from the freezer and scoop it into another container, mixing it a little, then put back into the freezer.
- Ice cream can stay in the freezer for up to 6 weeks