Salted Caramel Pecan Ice Cream

Amanda Haas

Salted Caramel Pecan Ice Cream

Prep Time



Cook Time




4 - 6




What's this?

Ice cream Traegerized? Yeah you read that right. Simply toast a cup of pecans on the grill and add to the homemade ice cream.


  • 1 Cup Pecans, pieces

  • 3 Cup half-and-half

  • 1 Vanilla Bean, halved

  • 6 Egg Yolk

  • 2/3 Cup sugar

  • 1 Teaspoon salt

  • 1/2 Cup caramel sauce


  • 1

    When ready to cook, set temperature to 500F and preheat, lid closed for 15 minutes.
  • 2

    Place a large pan on the grill to preheat. Toast the pecans on the grill for 10 -15 mintues until lightly browned. Let pecans cook, then chop and set aside.
  • 3

    In a medium saucepan, 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.
  • 4

    Remove the vanilla bean and reheat the half-and-half until small bubbles form around the edge.
  • 5

    In a large mixing 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 sauce pan.
  • 6

    Cook over low heat, stirring constantly, until the egg mixture thickens and can coat the back of a spoon, about 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 warm 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.
  • 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!