By Amanda Haas
Ice cream Traegerized? Yeah, you read that right. Simply toast a cup of pecans on the grill and add to the homemade ice cream.
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|1 Whole||vanilla bean split down the middle|
|1 Teaspoon||kosher salt|
|1/2 Cup||dulce de leche or caramel, warmed enough to be able to swirl|
|Salt flakes, for serving|
When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
Place a large pan directly on the grill grates to preheat. Add the pecans to the pan and toast, stirring occasionally, until lightly browned, 10-15 minutes. Remove the pan from the grill and transfer the pecans to a dish to cool, then chop and set aside.
500 ˚F / 260 ˚C
1 Cup pecans
In a medium saucepan over medium-low heat, warm the half and half. Scrape the seeds out of the vanilla bean with the back of a paring knife, then place the seeds and the bean in the half and half. Turn off the heat, cover, and steep for 30 minutes.
3 Cup half-and-half
1 Whole vanilla bean split down the middle
Remove the vanilla bean and reheat the half and half until small bubbles form around the edge.
In a large bowl, whisk together the egg yolks, sugar, and salt. Steady the bowl with a towel beneath it. Slowly whisk in a small amount of half-and-half to temper the egg mixture, then whisk in the rest to combine. Pour it all back into the saucepan.
6 Egg yolks
2/3 Cup Sugar
1 Teaspoon kosher salt
Cook over low heat, stirring constantly, until the egg mixture thickens and can coat the back of a spoon, and the temperature reaches 160℉, 5 minutes. Note: If the eggs start to “scramble,” remove from the heat immediately.
Strain mixture through a fine mesh sieve. Chill the ice cream base in the refrigerator, or place over an ice bath to chill immediately.
Freeze the ice cream according to ice cream machine instructions. When the ice cream starts to thicken, add in the chopped pecans.
Remove the ice cream from the machine, drizzle the caramel over the ice cream and gently fold to swirl. Place immediately in a freezer-safe container, cover with a layer of plastic wrap directly on the ice cream and freeze until completely set.
1/2 Cup dulce de leche or caramel, warmed enough to be able to swirl
Ice cream can be made up to 3 days in advance. When ready to serve, allow to sit out for 10 minutes to soften. Top with salt flakes. Enjoy!
Salt flakes, for serving
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