Ingredients
Method
- In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale in color.
- Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
- Whisking constantly, add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
- Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
- Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain your mixture into a bowl to remove any pieces of egg that may have gotten accidentally cooked.
- Add your heavy cream and vanilla extract to your mix, stir to combine.
- Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
- When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
- In the last two minutes, add in your chopped chocolate and toasted pecans. Churn until they are evenly distributed.
- Spoon half of your ice cream into a shallow container or a loaf pan.
- Top with half of the caramel sauce and swirl with a spoon.
- Repeat with your remaining ice cream and caramel sauce.
- Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- To serve, allow ice cream to sit at room temperature for at least 5 minutes. Scoop and enjoy!
Nutrition
Notes
Make sure the bowl of your ice cream maker has been frozen for at least 24 hours before making your ice cream.