Sea Salt Caramel Pecan Crunch Ice Cream
Indulge in a delightful fusion of flavors with this Sea Salt Caramel Pecan Crunch Ice Cream. Inspired by the classic dulce de leche, this recipe introduces a luscious texture and rich taste that is enhanced by toasted pecans (or dark chocolate crunchies for a twist) and a hint of sea salt. The velvety smoothness of whole milk and heavy cream melds perfectly with the sweetness of caramel, creating an unforgettable ice cream experience. Perfect for summer evenings or any occasion, this treat will impress family and friends alike. Whether you're a fan of nutty flavors or prefer chocolate, this customizable ice cream allows you to satisfy any sweet craving.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
whole milk
2 cups (none)
heavy cream
1 cup (none)
dulce de leche
1 (16 ounce) jar (approx. 1 2/3 cups) (none)
vanilla extract
1/8 teaspoon (good-quality Mexican vanilla preferred)
chopped pecans
3/4 cup (toasted, optional (or dark chocolate crunchies))
flaked sea salt
to taste (none)
Instructions
1
In a 3-quart heavy-bottomed saucepan, combine the whole milk and heavy cream. Slowly bring the mixture just to a boil over moderate heat while stirring occasionally to prevent scorching.
2
Once boiling, remove the saucepan from the heat and immediately whisk in the dulce de leche until the mixture is smooth and completely incorporated. Be patient, as it may take a moment to meld fully.
3
Stir in the vanilla extract to enhance the flavor profile.
4
Let the mixture cool to room temperature. Then, carefully transfer it to the refrigerator for about 1 hour, stirring occasionally to help it chill evenly.
5
After an hour, cover the saucepan and continue to chill in the refrigerator for an additional 3 to 6 hours, or until the mixture is thoroughly cold.
6
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (for reference, my Cuisinart takes approximately 30 minutes). A minute or two before the ice cream is fully firm, add the toasted pecans or chocolate crunchies of your choice.
7
After churning, transfer the ice cream to an airtight container. Allow it to ripen in the freezer for at least 1 hour to achieve a perfect scooping consistency.
8
When ready to serve, scoop the ice cream into bowls and lightly sprinkle with flaked sea salt to enhance the flavors. Enjoy your decadent creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sea Salt Caramel Pecan Crunch Ice Cream?
It is a rich and creamy homemade ice cream inspired by dulce de leche, featuring toasted pecans or chocolate crunchies and a finishing touch of sea salt.
What are the primary ingredients needed for this recipe?
The main ingredients include whole milk, heavy cream, a 16-ounce jar of dulce de leche, vanilla extract, toasted pecans or chocolate crunchies, and flaked sea salt.
Do I need an ice cream maker to make this?
Yes, this recipe requires an ice cream maker to churn the mixture according to the manufacturer's instructions.
How long does the churning process take?
Churning typically takes about 30 minutes, though this can vary depending on your specific ice cream maker model.
Why do I need to boil the milk and cream first?
Bringing the milk and cream to a boil helps incorporate the thick dulce de leche smoothly and ensures a velvety texture.
How long should the ice cream base chill before churning?
The mixture should first cool to room temperature, then chill in the refrigerator for 1 hour, followed by an additional 3 to 6 hours until thoroughly cold.
Can I substitute the pecans?
Yes, you can substitute the pecans with dark chocolate crunchies or any other preferred nut or mix-in.
What type of vanilla extract is recommended?
A good-quality Mexican vanilla extract is preferred to enhance the flavor profile of the ice cream.
When should I add the pecans or chocolate crunchies?
Add the pecans or crunchies a minute or two before the ice cream is fully firm during the churning process.
What is 'ripening' in this recipe?
Ripening is the process of letting the churned ice cream sit in the freezer for at least 1 hour in an airtight container to achieve a better scooping consistency.
Why is flaked sea salt added at the end?
Flaked sea salt is sprinkled on top right before serving to provide a contrast that enhances the sweetness of the caramel.
Can I use low-fat milk instead of whole milk?
While you can try, whole milk is recommended for the richest texture and most successful results.
What size saucepan is best for this recipe?
A 3-quart heavy-bottomed saucepan is ideal to prevent scorching and provide enough room for mixing.
Is it necessary to toast the pecans?
Toasting is optional but highly recommended to add depth of flavor and maintain a crunchy texture in the ice cream.
How much dulce de leche is needed?
You will need approximately 1 and 2/3 cups, which is typically one 16-ounce jar.
Why should I stir the mixture while it's in the refrigerator?
Stirring occasionally during the first hour of chilling helps the mixture cool down more evenly.
How should I store the finished ice cream?
Store the ice cream in an airtight container in the freezer to keep it fresh and prevent freezer burn.
Is this recipe gluten-free?
The base recipe is gluten-free, but if you use chocolate crunchies, ensure they are gluten-free as some brands contain wheat.
Can I make this dairy-free?
This specific recipe is dairy-heavy, but you could attempt substitutions using coconut milk and dairy-free dulce de leche if available.
How many ingredients are in this recipe?
There are 6 main ingredients: whole milk, heavy cream, dulce de leche, vanilla extract, pecans/crunchies, and sea salt.
What should the consistency be like right after churning?
Right after churning, it will have a soft-serve consistency, which is why it needs time to ripen in the freezer.
Can I use regular table salt instead of sea salt?
Flaked sea salt is preferred for the texture and specific 'pop' of flavor, but a tiny pinch of fine sea salt can work in a pinch.
Is this a good recipe for summer?
Yes, it is described as a perfect treat for summer evenings or any special occasion.
How long will the ice cream keep in the freezer?
When stored properly in an airtight container, it should remain fresh for up to two weeks.
Can I use homemade dulce de leche?
Absolutely, as long as you use approximately 1 and 2/3 cups of it.
What if the dulce de leche doesn't mix in immediately?
Be patient and continue whisking into the hot milk/cream; it will eventually melt and become smooth.
Should the pecans be salted?
Unsalted pecans are best so you can control the saltiness with the flaked sea salt at the end.
Is this ice cream very sweet?
The dulce de leche provides a deep sweetness, which is balanced by the toasted nuts and the sea salt.
Can I double this recipe?
You can double the ingredients, but you may need to churn it in batches depending on the capacity of your ice cream maker.
What if I don't have Mexican vanilla?
Any high-quality pure vanilla extract will work as a substitute.