No-Churn Salted Caramel & Pecan Ice Cream

My biggest food weakness is ice cream. I could eat it for every meal and a few days I have. I love everything about it and have never really met an ice cream I didn’t like. I have always wanted to make my own but without an ice cream maker it’s not easy. Well, at least it wasn’t. When I found this easy no-churn ice cream recipe from kitchn.com I knew I had found my inspiration.

No-Churn Organic Salted Caramel & Pecan Ice Cream

With a little salted carame and pecan twist the results are out of this world. The best part is by using organic ingredients it’s a natural, preservative-free recipe that is budget friendly to make. 

Ice cream base:

1 14-oz. can organic sweetened condensed milk
2 cups cold organic heavy cream
1 teaspoon organic vanilla

Salted Caramel Sauce:

Salted Caramel

1 cup organic white sugar
2 tablespoons water
½ cup organic heavy cream
4 tablespoons organic unsalted butter
1 teaspoon organic sea salt

Other:

4 oz. chopped organic pecans

Salted Caramel Ice Cream

Directions:

Prepare the salted caramel sauce by adding organic heavy cream to a small saucepan and set the heat to low. Slightly warm the cream so you’re not adding a cold dairy product to the hot liquid.

Over medium-high heat, add the organic  sugar and water to a heavy-bottomed saucepan and stir to combine. Cook over medium-high heat, stirring until it’s just mixed then stop stirring and bring the mixture to a boil.

Salted Caramel

Let the mixture boil until it turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove the pot from the heat and add salt and butter. Stir until butter is completely incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.

For the ice cream, pour the organic sweetened condensed milk into a bowl and add the organic vanilla extract.

Whip the organic heavy cream in a large bowl with a hand mixer or immersion blender until stiff peaks form.

Salted Caramel Ice Cream

Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.

Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.

Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.

Salted Caramel Ice Cream

Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.

No-Churn Salted Caramel & Pecan Ice Cream

No-Churn Salted Caramel & Pecan Ice Cream

Ingredients

  • Ice cream base:
  • 1 14-oz. can sweetened condensed milk
  • 2 cups cold heavy cream
  • 1 t. vanilla extra [optional]
  • Salted Caramel Sauce:
  • 1 cup white sugar
  • 2 T. water
  • ½ cup heavy cream
  • 4 T. unsalted butter
  • 1 t. fleur de sel salt
  • Other:
  • 4 oz. chopped pecans

Instructions

  1. To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
  2. Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
  3. Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
  4. For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
  5. Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
  6. Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
  7. Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
  8. Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
  9. Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
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