Caramel Chocolate Nut Ice Cream

1. 1

   Place 1/2 cup water and the sugar in a large heavy bottomed pan.

2. 2

   Cook over low heat, without stirring, until the sugar is dissolved.

3. 3

   Increase the heat to high and boil until the sugar turns a warm mahogany or caramel color about 3 to 5 minutes.

4. 4

   Do not stir, but swirl the pan occasionally so the caramel cooks evenly.

5. 5

   Mix the cream and milk.

6. 6

   Remove the pan from the heat and carefully pour in the cream.

7. 7

   This is very hot and will boil up a lot.

8. 8

   Return the pan to low heat and stir constantly until the carmel dissolves.

9. 9

   This make take several minutes.

10. 10

    Stir in the dry milk powder until dissolved.

11. 11

    Add the vanilla.

12. 12

    Pour through a fine sieve into a container and chill until very cold.

13. 13

    Toast the pecans in a 350 degree oven until golden 6 to 10 minutes.

14. 14

    Cool, chop.

15. 15

    Mix with the diced chocolate and store in the freezer.

16. 16

    Freeze the ice cream according to your machine's manufacturer's instructions.

* Per serving · 4 servings · Values may vary.