Caramel Chocolate Nut Ice Cream – a delicious recipe with sugar, heavy cream, milk, nonfat dry milk powder, salt, pecan halves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place 1/2 cup water and the sugar in a large heavy bottomed pan.
2
Cook over low heat, without stirring, until the sugar is dissolved.
3
Increase the heat to high and boil until the sugar turns a warm mahogany or caramel color about 3 to 5 minutes.
4
Do not stir, but swirl the pan occasionally so the caramel cooks evenly.
5
Mix the cream and milk.
6
Remove the pan from the heat and carefully pour in the cream.
7
This is very hot and will boil up a lot.
8
Return the pan to low heat and stir constantly until the carmel dissolves.
9
This make take several minutes.
10
Stir in the dry milk powder until dissolved.
11
Add the vanilla.
12
Pour through a fine sieve into a container and chill until very cold.
13
Toast the pecans in a 350 degree oven until golden 6 to 10 minutes.
14
Cool, chop.
15
Mix with the diced chocolate and store in the freezer.
16
Freeze the ice cream according to your machine's manufacturer's instructions.
3452
kcal
Calories
266
g
Fat
254
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 ½ cups sugar, 4 cups heavy cream, 2 cups whole milk, 4 tablespoons nonfat dry milk powder, and more.
Yes, Caramel Chocolate Nut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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