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Prepare the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat until small bubbles form around the edges, but do not boil.

In a separate bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and slightly thickened. Slowly temper the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan.

Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 175°F). Do not boil. Remove from heat and stir in the vanilla extract and salt.

Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Prepare the pecan pie filling: In a small saucepan, combine the toasted chopped pecans, light corn syrup, brown sugar, and 2 tablespoons of unsalted butter. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves, about 5-7 minutes.

Remove from heat and stir in the chopped dark chocolate until melted and smooth. Let cool completely at room temperature.

Prepare the salted caramel truffles: In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a deep amber caramel color, swirling the pan occasionally.

Carefully and slowly pour in the 1/4 cup heavy cream (it will bubble up vigorously). Stir until smooth. Remove from heat and stir in the cold butter cubes and sea salt until melted and combined.

Add the finely chopped dark chocolate to the caramel mixture. Let sit for 5 minutes, then stir until completely smooth and glossy. Pour into a shallow dish and refrigerate for at least 2 hours, or until firm enough to roll.

Once firm, scoop small portions of the caramel mixture (about 1 teaspoon each) and roll into small balls. Dust with unsweetened cocoa powder. Store in the refrigerator until ready to use.

Churn the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

During the last 5 minutes of churning, gradually add the cooled chocolate pecan pie filling. Continue churning until just combined.

Transfer the ice cream to an airtight container. Fold in the prepared salted caramel truffles. Freeze for at least 4 hours, or until firm, before serving.


Prepare the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat until small bubbles form around the edges, but do not boil.

In a separate bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and slightly thickened. Slowly temper the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan.

Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 175°F). Do not boil. Remove from heat and stir in the vanilla extract and salt.

Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Prepare the pecan pie filling: In a small saucepan, combine the toasted chopped pecans, light corn syrup, brown sugar, and 2 tablespoons of unsalted butter. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves, about 5-7 minutes.

Remove from heat and stir in the chopped dark chocolate until melted and smooth. Let cool completely at room temperature.

Prepare the salted caramel truffles: In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a deep amber caramel color, swirling the pan occasionally.

Carefully and slowly pour in the 1/4 cup heavy cream (it will bubble up vigorously). Stir until smooth. Remove from heat and stir in the cold butter cubes and sea salt until melted and combined.

Add the finely chopped dark chocolate to the caramel mixture. Let sit for 5 minutes, then stir until completely smooth and glossy. Pour into a shallow dish and refrigerate for at least 2 hours, or until firm enough to roll.

Once firm, scoop small portions of the caramel mixture (about 1 teaspoon each) and roll into small balls. Dust with unsweetened cocoa powder. Store in the refrigerator until ready to use.

Churn the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

During the last 5 minutes of churning, gradually add the cooled chocolate pecan pie filling. Continue churning until just combined.

Transfer the ice cream to an airtight container. Fold in the prepared salted caramel truffles. Freeze for at least 4 hours, or until firm, before serving.
