One Night in NOLA: Salted Butter Pecan Ice Cream with Caramel Swirl

10 Aug

I don’t eat ice cream very often. I’ve made vanilla and cookies and cream versions for Joe, but usually I have a spoonful and leave it at that. I’m more of a pie and pastry person when it comes to sweets. When I think back to many birthday parties over the years, I’ve never wanted a scoop of ice cream with my cake.

But I have my moments. The craving hits every once in a while and always for the same flavor: butter pecan. And the way I see it, if you are going to treat yourself to ice cream, you should go all the way and make it everything you want. As many of my recipes are, this one is born from a memory.

Seven Junes ago, Joe proposed to me a few days before a trip to New Orleans with my family. When we arrived in NOLA, we surprised everyone with the news, and what was already set to be a fun vacation became even more celebratory and special.

The first night there was, as expected, hot and muggy. We made our way through the French Quarter to a tiny restaurant called Green Goddess. We had an excellent meal, but for one time in my whole life, it was an ice cream dessert I ordered there that embedded itself in my brain. It was a sundae consisting of butter pecan ice cream, a caramel sauce, candied bacon, and whipped cream. And it was unreal. The ice cream was perfectly creamy and packed with buttery toasted pecans, the caramel sauce was dark and rich, and the candied bacon was smoky, salty, crunchy, and sweet. The cloud of homemade, not-too-sweet whipped cream on top was the perfect finish.

So when I got my annual(?) ice cream craving, I thought about just making butter pecan, but then I thought back to that sundae and decided it needed a caramel swirl right through the ice cream along with some crispy, salty pecans. Go all the way, right?

The best part about this ice cream is that it’s really not fussy (no egg tempering!), and all of the components can be made in advance. For me, that’s really excellent. My energy level since being diagnosed with RA has been erratic at best, so recipes that allow me to do things at my own pace are especially valuable to me.

Obviously, you will need an ice cream maker of some kind to make this recipe. Whether you roll a ball or use a electric countertop model, you’ll turn out some great ice cream. Let’s get churning!

Salted Butter Pecan Ice Cream with Caramel Swirl

Ice Cream Base

  • 1 cup cold whole milk
  • 3/4 cup brown sugar
  • 2 cups cold heavy cream
  • 2 tsp pure vanilla extract or 1/3 vanilla bean, split and scraped

Salted Buttered Pecans

  • 1 cup chopped pecans
  • 4 tbsp. butter
  • ¾ tsp. salt

Caramel Swirl

  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • 7 tbsp. heavy cream
  • ½ tsp. vanilla extract
  • ½ tsp. kosher salt

Method

To make the ice cream base, whisk together milk and brown sugar until brown sugar is dissolved.

Stir in heavy cream and vanilla extract or vanilla bean pulp. I also throw the empty vanilla pod in.

Pour into a lidded container (or cover the bowl) and chill in the refrigerator for at least 1 hour, though I usually let it go overnight.

To make the buttered pecans, melt the butter in a skillet. Add pecans and salt to the pan, and cook over medium low heat until pecans are browned and fragrant, about 8-10 minutes.

Remove from heat, strain off the excess butter (and save that pecan butter! It’s so good on pancakes), and spread the pecans on a foil lined baking sheet to cool.

Cool completely before use.

To make the caramel, using a heavy bottomed saucepan, bring the sugar, corn syrup, and water to a boil over medium heat, stirring just until sugar is dissolved.

Then boil mixture, without stirring, but gently swirling pan, until the syrup turns a deep amber color. Be careful, it goes from golden to burnt quickly. I like to swirl on and off the heat to keep the syrup nice and even in color.

Remove pan from heat and carefully pour in the cream and vanilla extract. The mixture will bubble up and harden a bit. Return it to the heat and simmer mixture, stirring, until caramel is smooth.

Remove pan from heat, stir in the salt and cool caramel to room temperature.

If you make this on the same day you are making your ice cream, leave it at room temperature. If you make it in advance, store covered in the refrigerator for up to a week. Warm to room temperature before use. You may need to heat it slightly to loosen it up.

Now let’s put it all together. Have ready the container you want to use, a large spoon for the ice cream, a spoon for the caramel, and a butter knife. Have your buttered pecans and caramel ready to go.

If you used one, remove the vanilla bean pod from the ice cream base.

Pour the chilled ice cream base into your ice cream maker and churn according to manufacturer’s directions. In my ice cream maker, this takes about 24 minutes.

Pour in the pecans during the last 3 minutes of churning.

Take 1/3 of the ice cream and spread it in the container. Quickly drizzle a layer of caramel on top.

Repeat this 2 more times, and then use the butter knife to swirl the caramel through the ice cream. I ended up using about 2/3 of the caramel I made, but it did not go to waste!

Cover the ice cream and quickly move to the freezer to harden. In my freezer, it took about four hours to reach a nice hard scoop consistency. Serve as-is, or if you’re feeling special, drizzle on some extra caramel sauce, sprinkle a few chopped salted toasted pecans, and top with some maple sweetened softly whipped cream.

While no pigs were harmed in the making of this sundae, the savory, crunchy toasted pecans and deep, rich caramel swirl running through the fluffy, soft ice cream with that little pillow of whipped cream on top instantly took me back to that wonderful summer night. Music spilling into the restaurant from the streets, my new fiancé by my side, and my family surrounding me. My heart was full. What a profound testament to the power of foods as vessels for memory.

With Joe at Green Goddess

Recipes are little time capsules we can open at any moment, and I know this is one I will surely return to on many occasions.

Ciao for now,

Neen

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