This ice cream could win a contest. Hands down...it would WIN!
Or at least come in a close second. It's creamy and dreamy and
delicious. I've fiddled with this recipe for a long time before finally
perfecting it. It's the one thing IT Guy looks forward to every summer.
I'm not a huge ice cream lover....I do enjoy a bowl here and
there....but this recipe? This one? I could eat a bowl every day and not
get tired of it. I wish there was a way I could send you each a taste
so you'd know how wonderful it is. Please make it! I promise you, your
life will never be the same after you've tasted this.
Candied Pecan Caramel
Swirl Ice Cream
Candied Pecans
2 cups very coarsely chopped pecans
1 cup powdered sugar
Few drops water
Spread
chopped pecans on lined cookie sheet. Toss nuts with powdered sugar to
coat. Add a few drops of water to make nuts pasty. Bake in a 350
degree oven for 10 minutes. Set aside until cool and you can break them
up. Add to finished ice cream.
Ice Cream
4 eggs, mixed well
2 cups sugar
Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until eggs are thick and pale.
When eggs are cooked, remove from heat and pour into your ice cream freezer.
Add:
1 can eagle brand condensed milk
1 quart heavy whipping cream
1 15-ounce jar caramel ice cream topping (I use Mrs. Richardson’s)
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart half & half
Mix
all ingredients (except half & half) well and pour into ice cream
freezer. Add 1 quart half and half to fill line and freeze according to
freezer instructions.
When ice cream is done transfer into a large plastic container and add candied pecans.
To
make the ice cream extra yummy, drizzle an extra jar of topping over
finished ice cream. Swirl though a few times but do not mix in. You want
the ice cream to have ribbons of caramel running through it.
I freeze mine a few hours or overnight before serving so it has a chance to set up.
