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Salted Caramel Pecan Ice Cream

Salted Caramel Pecan Ice Cream

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Ice cream Traegerized? Yeah, you read that right. Simply toast a cup of pecans on the grill and add to the homemade ice cream.

Prep Time

15 Min

Cook Time

45 Min




This recipe serves:


Units of Measurement:
1 Cup pecans
3 Cup half-and-half
1 Whole vanilla bean split down the middle
6 Egg yolks
2/3 Cup Sugar
1 Teaspoon kosher salt
1/2 Cup dulce de leche or caramel, warmed enough to be able to swirl
Salt flakes, for serving


  • 1

    When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F / 260 ˚C


  • 2

    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


  • 3

    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.

  • 4

    Remove the vanilla bean and reheat the half and half until small bubbles form around the edge.

  • 5

    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

    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.

  • 7

    Strain mixture through a fine mesh sieve. Chill the ice cream base in the refrigerator, or place over an ice bath to chill immediately.

  • 8

    Freeze the ice cream according to ice cream machine instructions. When the ice cream starts to thicken, add in the chopped pecans.

  • 9

    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.

  • 10

    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!

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