⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

🍽 Ingredients

• 1 cup Light corn syrup
• 1/2 cup Granulated sugar
• 1/4 cup Packed light brown sugar
• 1/4 cup Butter
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Pecans
• 2 cups Heavy cream
• 1/2 cup Granulated sugar (for caramel)
• 1/4 cup Water (for caramel)
• 1/4 cup Heavy cream (for caramel)
• 1/4 teaspoon Salt (for caramel)

📖 Instructions

1. First things first, let's tackle the pecan pie filling. In a medium saucepan, combine 1 cup of light corn syrup, 1/2 cup of granulated sugar, 1/4 cup of packed light brown sugar, 1/4 cup of butter, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk everything together until smooth. You want a nice, uniform mixture - no lumps!
2. Next, stir in 1 cup of pecans. Make sure they’re evenly distributed throughout the mixture. I like to use a spatula to gently fold them in. Don’t overmix it; it's okay if it's a little bit chunky.
3. Now, cook the mixture over medium heat, stirring constantly. It will start to thicken up nicely and turn into this wonderfully rich, dark brown color, a sign it's ready. This takes about 8-10 minutes of steady stirring. Don’t leave it unattended, or you'll end up with a sticky mess. Trust me, I've been there... more than once.
4. Once the pecan pie filling has thickened and reached that beautiful dark brown color, remove it from the heat and let it cool completely. This is crucial. If it’s too warm, your ice cream will be a disaster. Let it come down to room temperature – maybe even chill it for a while in the fridge.
5. Now for the ice cream! In a separate bowl, beat 2 cups of heavy cream with an electric mixer until stiff peaks form. This is where you'll get that lovely, airy texture. If your cream is super cold, it's easier. Don't worry about over-whipping here. It will hold its shape better once it’s mixed in.
6. Gently fold the cooled pecan pie filling into the whipped cream. Do this super slowly, in a folding motion, so you don't deflate the whipped cream. You want the two mixtures to combine evenly, but you want to retain the airiness of the whipped cream.
7. Churn time! Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions. Usually, it takes about 20-30 minutes. It should be thick and creamy when it's done. Watch closely to make sure you get that perfect texture!
8. While the ice cream is churning, make the caramel drizzle. In a small saucepan, combine 1/2 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a rich amber color. This is the magic stage, where it transforms into caramel – exciting!
9. Carefully pour in 1/4 cup of heavy cream (it will bubble up!) and whisk constantly until smooth. Stir in 1/4 teaspoon of salt. This balances the sweetness. I've found a pinch of sea salt enhances the caramel flavor like nothing else.
10. Once the ice cream is churned, transfer it to an airtight container and freeze for at least 2 hours, or preferably overnight. This allows it to firm up. The longer it sits, the better the flavor. I know it’s hard to wait, but trust me.
11. Before serving, drizzle the caramel sauce over the ice cream and add some chopped pecans for garnish. You can also use an optional pecan pie crust if you’re feeling extra fancy. Serve immediately. Seriously, you deserve it! Enjoy!!!

📝 Notes

• For an extra special touch, bake a pecan pie crust and serve the ice cream inside it!
• Feel free to adjust the sweetness by reducing the sugar in the ice cream or caramel. Taste as you go.
• Make sure all your ingredients are really cold for the best results, especially the heavy cream.
• Leftover caramel can be stored in the fridge for up to a week – if you can resist the temptation to eat it all!