Salted Caramel Pecan Ice Cream
There aren't many things in life better than ice cream... unless, it is ice cream with salted caramel liqueur. My friends at Jackson Morgan sent me a package with their delicious Salted Caramel Liqueur recently and I had to try it out in an ice cream recipe. It was a dream. I've put together a No-Churn Salted Caramel Pecan Ice Cream that will knock your socks off. After you check it out, head on over to order your bottle from Jackson Morgan or find it at a store near you.
- 1 Can (14 Oz. Size) Sweetened Condensed Milk
- 1 Teaspoon Vanilla Extract
- ½ Cup of Jackson Morgan
- 2 Cups Heavy Whipping Cream
- 1 Cup of Raw Pecans
- 1 Tablespoon of Sugar
- 1 Tablespoon of Butter
(If you are making this for children, you can sub caramel syrup for the liqueur.)
- You will need a freezer safe loaf pan, or a container that can hold 6 cups. I used a Wilton loaf pan.
- Preheat oven to 375 degrees.
- In a microwavable bowl, combine butter and sugar. Melt in microwave for 30 seconds. Stir in pecans. Once they are coated with butter-sugar mixture spread them out evenly on a non-stick pan. Bake for 5-8 minutes at 375 degrees (you will notice them start to look toasty).
- Remove pecans from oven and transfer to cutting board to cool. Once cooled, Chop pecans and set aside.
- In a large bowl, use a hand mixer or KitchenAid to whip the cream to stiff peaks. Do not to over-whip the cream.
- Combine sweetened condensed milk, vanilla extract, and Jackson Morgan and pecans. Set aside.
- Begin folding in (one cup at a time) of the whipped cream into the sweetened condensed milk mixture. Continue folding until it is thoroughly combined. Once combined, transfer the ice cream mixture to the container.
- Freeze ice cream for 7 hours. Enjoy!