Skip to Main Content
Salted Caramel Pecan Ice Cream
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.
Prep Time
15 Minutes
Cook Time
45 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
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
Ingredients
1 Cup pecans
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.
Ingredients
3 Cup half-and-half
1 Whole vanilla bean split down the middle
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.
Ingredients
6 Egg yolks
2/3 Cup Sugar
1 Teaspoon kosher salt
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.
Ingredients
1/2 Cup dulce de leche or caramel, warmed enough to be able to swirl
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!
Ingredients
Salt flakes, for serving