Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup brown sugar
  • 4 egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup pecans, roughly chopped
  • ½ cup caramel sauce, plus extra for serving

Instructions

  1. Toast the pecans: Melt butter in a skillet over medium heat. Add pecans and toast for 3–5 minutes. Set aside.
  2. Make the custard: Whisk egg yolks and brown sugar until smooth.
  3. Heat milk and heavy cream in a saucepan until steaming but not boiling.
  4. Slowly whisk the hot cream mixture into the egg mixture.
  5. Return everything to the saucepan and cook over low heat, stirring constantly, until slightly thickened.
  6. Remove from heat and stir in vanilla and salt. Cool completely.
  7. Churn: Pour into an ice-cream maker and churn according to its instructions.
  8. During the last few minutes, add the toasted pecans.
  9. Transfer to a freezer-safe container and swirl in ½ cup caramel sauce.
  10. Freeze for 4–6 hours or until firm.

To Serve

Scoop into bowls or cones, then drizzle with warm caramel sauce and sprinkle with extra toasted pecans. 🍨🥜🍯