Chocolate Pecan Pie Ice Cream with Salted Caramel Truffles
Chocolate Pecan Pie Ice Cream with Salted Caramel Truffles
Ingredients
For the Pecan Pie Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks, large
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Pecan Pie Filling
- 1 cup pecan halves, toasted and chopped
- 1/4 cup light corn syrup
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter
- 1/2 cup dark chocolate, chopped, 60-70% cacao
For the Salted Caramel Truffles
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter, cold, cut into cubes
- 1/2 teaspoon sea salt
- 4 ounces dark chocolate, finely chopped
- 1/4 cup cocoa powder, unsweetened, for dusting
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 10 min•🌡️ 175
- 4
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.
- 5
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.
⏱️ 7 min
- 6
Remove from heat and stir in the chopped dark chocolate until melted and smooth. Let cool completely at room temperature.
⏱️ 10 min
- 7
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.
⏱️ 8 min
- 8
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.
⏱️ 2 min
- 9
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.
- 10
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.
⏱️ 15 min
- 11
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.
⏱️ 20 min
- 12
During the last 5 minutes of churning, gradually add the cooled chocolate pecan pie filling. Continue churning until just combined.
⏱️ 5 min
- 13
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.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Pecan Pie Ice Cream with Salted Caramel Truffles
Ingredients
For the Pecan Pie Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks, large
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Pecan Pie Filling
- 1 cup pecan halves, toasted and chopped
- 1/4 cup light corn syrup
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter
- 1/2 cup dark chocolate, chopped, 60-70% cacao
For the Salted Caramel Truffles
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter, cold, cut into cubes
- 1/2 teaspoon sea salt
- 4 ounces dark chocolate, finely chopped
- 1/4 cup cocoa powder, unsweetened, for dusting
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 10 min•🌡️ 175 - 4
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.
- 5
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.
⏱️ 7 min - 6
Remove from heat and stir in the chopped dark chocolate until melted and smooth. Let cool completely at room temperature.
⏱️ 10 min - 7
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.
⏱️ 8 min - 8
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.
⏱️ 2 min - 9
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.
- 10
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.
⏱️ 15 min - 11
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.
⏱️ 20 min - 12
During the last 5 minutes of churning, gradually add the cooled chocolate pecan pie filling. Continue churning until just combined.
⏱️ 5 min - 13
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.