I just found out today that I am the winner of the 2014 recipe contest organized by the Bass Pecan Company with my recipe for Pecan and Caramel Coconut Ice Cream! I am so excited about this as I absolutely loooove pecans and use them in everything from granola and salads to cookies and cakes.
Here's my recipe in case you'd like to try it.
The combination of crunchy, buttery pecans and rich gooey caramel is sure to be a crowd pleaser and have your guests asking for more. The recipe uses Dulce de Leche, a delicious caramel sauce, conveniently available in cans at most large grocery stores. If Dulce de Leche is not available, you can make your own by boiling a can of condensed milk in a large pot of water for around 3 hours. Make sure the can is totally submerged at all times and take care to allow the can to cool before opening.
This may be the most delicious ice cream you have ever tasted so consider doubling the recipe to make sure you have enough for everyone.
½ cup butter
1 cup pecan halves
½ teaspoon salt
¾ cup sugar
1 ½ cups coconut milk
1 ½ cups heavy whipping cream
½ cup Dulce de Leche
Melt butter in a small saucepan, add pecans and salt and sauté for approx. 3-4 minutes. Remove from heat, separate nuts from butter then set aside.
In a large bowl, beat eggs until light and fluffy then add sugar, coconut milk, cream and melted butter and stir until well combined.
Pour mixture into the pre-cooled bowl of an ice cream maker and follow the manufacturer’s instructions to freeze ice cream. When mixture has cooled and thickened, after approx. 25-30 minutes, remove from bowl and pour into a plastic container. Stir in pecans and add pecan-sized pieces of Dulce de Leche, swirl evenly through ice cream then place container in freezer and continue to cool for a minimum of 3 hours.
Serve with a sprinkling of grated chocolate if desired.
Nibbles and Fluff
In 2008 I co-founded the rescue group, Animal Advocates of North Texas (AANT) to help lost and abandoned animals find forever homes.