Caramel Ice Cream
Salted caramel ice cream with caramel swirl, pecans, and Rolo pieces will be your new favorite flavor once you take a bite.
One thing I’m notorious for is buying ice cream when I travel.
Whether it’s vacation, a day trip, or just a visit to a new part of town, I usually stop for ice cream (hence why I have no interest in being a size 1).
When I travel with my dad, he’s notorious for collecting all kinds of brochures about different places.
One book we both grabbed at a rest area had a list for 10 ice cream places to check out in PA. So far, we visited two of them, one which inspired this Triple Caramel Pecan Rolo Ice Cream.
Remember last week when I shared photos from my trip to Lake Erie?
For lunch we stopped at Denny’s Ice Cream in Erie, which was one of the stops on the list.
I got a scoop of Caramel Pecan Turtle Ice Cream, which was vanilla ice cream with a caramel swirl, pecans, and little chocolate candies filled with caramel that were shaped like turtles.
After I took a bite, I knew I wanted to make this at home.
I even found the turtle candies online, but uh yea I think I’ll pass with that price tag.
Instead of vanilla ice cream for the base, I chose to use Salted Caramel Ice Cream from the book Jeni’s Splendid Ice Creams at Home.
I met Jenni at Big Summer Potluck in July, and after hearing her story and having other bloggers tell me they loved her book, I ordered it on Amazon.
And it says a lot when I tell you that this is by far the best ice cream I’ve ever made.
Not only are there no eggs (no leftover egg whites!), it’s in-your-face caramel. Now I know why Jenni said this is her best seller at her store.
In addition to the caramel ice cream base, I wanted to swirl in homemade caramel sauce.
Even though you can’t see it too well in the photos, I love that extra oompf the additional caramel brings.
As for the turtle part, I was thinking what could I substitute for them? I thought of Rolos because they, too, are chocolate candies filled with caramel.
Just note that they are a little bit chewier to eat when frozen.
Even thought this Triple Caramel Ice Cream is nothing like the one I ate in Erie, all of the flavors are there. In fact, I dare say it’s better.
One thing is for sure – if I can figure out how to give pints of ice cream as gifts, this is what people will get.
Caramel Ice Cream
Salted Caramel Ice Cream with pecans and chocolate caramel candy is a rich and creamy buttery homemade ice cream you won’t be able to resist! This sweet and salty small batch ice cream makes 1 pint.
Ingredients
- 1/3 cup granulated sugar
- 1 cup heavy whipping cream (do not substitute), room temperature
- 1/4 teaspoon sea salt (can also use kosher)
- 1/2 cup whole milk (do not substitute low fat or skim), room temperature
- 2 egg yolks, room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup toasted chopped pecans
- 1/3 cup Rolo chocolate caramel candies, unwrapped and chopped finely
Instructions
- Before starting the caramel, ensure there are no distractions in the kitchen and that there is a clear path to a sink with cold water. Caramel can be dangerous, so it needs your undivided attention.
In a wide heavy large saucepan, heat the sugar. Do not stir until the middle starts to turn brown and the edges are still white. Use a heatproof spatula to bring the white edges to the center. Continue stirring and pushing around until the sugar just turns a light amber color (it'll keep cooking and get darker quickly). - Remove from the heat and very carefully pour in 1/4 cup room temperature heavy cream (it's important that it's not cold). It will spit so be careful. Pour in another 1/4 cup cream and sea salt. If it hardens, put back over the heat and keep stirring until it's smooth again.
- Return the pan to the heat. Whisk in the milk then warm up the mixture.
- In a small bowl, whisk together the yolks until lightly beaten. Whisk in
some of the warm milk mixture then pour it all back into the saucepan. - Bring the custard mixture to a boil, whisking often, until thickened.
- Remove from the heat and pour through a mesh strainer into a large bowl sitting in an ice bath. Whisk in the remaining 1/2 cup heavy cream and vanilla extract.
- Cool in the ice bath until room temperature then remove from the bath and refrigerate for at least 1 hour or until cold.
- Churn in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, stir in the pecans and Rolo.
- Transfer to an airtight container and freeze until firm, roughly 4 hours
or overnight. Homemade ice cream will last up to 1 month when frozen properly.
Notes
- Enjoyed this recipe? Check out Vanilla Bean Ice Cream, Peanut Butter Ice Cream, and German Chocolate Ice Cream.
Recommended Products
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Source: Adapted from Jeni’s Splendid Ice Creams at Home
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If you liked this Triple Caramel Pecan Rolo Ice Cream, you may also like these caramel recipes:
From me:
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I bought the book a week ago and was between this caramel and a lemon, and ended making a limoncello ice cream. I know exactly what my next flavor will be!
Freaking awesome ice cream Carla. Simply freaking awesome.
Oh boy, this looks awesome. I so want!
This ice cream, omgeeeeeeeeeee
I just made salted caramel ice cream myself and it’s so good-I can only imagine how much better this is!
That ice cream looks amazing! Caramel and rolos, what a fantastic combo!!
I’ve had Jeni’s caramel and it is intense! It took be a few days to get through that pint of ice cream and generally I can go through a pint in a sitting! So for that reason, I need your ice cream in my life.
Oh man this caramel ice cream sounds wonderful! I need this in my life :)
You had me at caramel! Yum!!
i have never commented on any blog and this is my first time bc i wanted to thank you for giving this superb ice cream recipe …have made it tons of times and best thing is it has no leftover egg whites!
Happy to hear you enjoyed the ice cream!
i dont put in rolos…my add ins are praline, nuts coated in praline and caramel sauce…have to give your recipe 10 stars!