Caramel-Pecan Ice Cream

Preparation info
  • Makes about

    4 cups

    Ice Cream
    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

This ice cream takes the complexity of caramel and marries it with cream. As with many caramel preparations, salt is a critical counterpoint to the sweetness of the sugar. Simple toasted pecans can be used in the ice cream, but I think it is much better with sweet and salty nuts, so candying them is worth the trouble.


  • 1 cup/200 grams sugar
  • 4 tablespoons/55


Put the sugar in a high-sided, heavy-bottomed saucepan over medium heat. When the sugar begins to melt around the edges, shake the pan to move the sugar around. Slowly stir the melted sugar into the center of the pan. Try not to stir too much, or the sugar may seize up (if it does, keep cooking it; it should eventually melt). Continue to cook until the sugar has dissolved and melted, and the ca