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Caramel Chocolate Pecan Ice Cream from: Barefoot Contessa

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Joined: Feb 18, 2006

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Posted to Thread #11709 at 1:47 pm on Aug 16, 2008

I just found this. I've edited the commentary. 'Click' on the Amateur Gourmet site's link to read the 5 star ratings.

"This is the most delicious thing you will ever make in your WHOLE LIFE. It's sinful, you'll go to Hell for it, but now that you're hypnotized you must give up all religion. Throw away that yarmulke, Yitzak. When I snap my fingers you're an atheist--an atheist who eats ice cream.

This is the Barefoot Contessa's caramel chocolate pecan ice cream: I made it last year and didn't give you the recipe. Well I made it again--it's in my freezer right now--and every time I open the freezer door celestial music plays and I hear a voice that says: "GIVE THEM THE RECIPE. THEY DESERVE TO KNOW."

Now for the recipe. Do you want to know the BEST thing about this recipe? Are you ready? It gets better as it freezes! This is unheard of in the ice cream world. All the fresh homemade ice cream I've made gets rock hard in the freezer. But this one--because it's made entirely of cream (no milk!)--stays soft in the freezer and you can eat it for days and weeks after and it will still be soft. In fact, when you make it you can't eat it right out of the ice cream churner (ok, I did) because it will be too soft. You have to put it in tupperware and freeze it. Got it?

This ice cream could be renamed turtle ice cream. That was Contessa's inspiration--Turtles, ya know, the ones with caramel, chocolate and pecans? They're her friend Barbara's favorite. They invented this ice cream together. [Click below to see the recipe...I'm scared to post it verbatim on the main page. That Contessa's married to a lawyer! And he didn't smoke crack in law school!]

I'm halving the recipe for you because half is plenty. If you want 2 quarts, double it."

1 1/4 cup sugar
3 cups heavy cream
1 Tbs pure vanilla extract
1.5 cups pecan halves (5 oz)
3 oz best-quality sweet chocolate, diced***

***(she recommends that you use Lindt Lindor truffles--a 3.5 oz package. I found this at CVS and it worked perfectly. The insides of the truffles are gooey, but that's good when you add them to the pecans and stir around and put in the freezer. If you can't find the truffles, use Lindt Swiss Milk Chocolate or, according to her, "any good milk chocolate is fine, too.")

Place 1/4 cup of water and the sugar in a large heavy-bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahagony or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occassionally so the caramel cooks evenly.

Remove the caramel from the heat and carefully pour in the cream. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don't worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold.

Preheat the oven to 350 degrees. Roats the pecans on a baking sheet for 8 to 10 minutes until crisp. Cool, chop, mix with the diced chocolate and store in the freezer until ready to use.

Freeze the caramel mixture in an ice cream freezer according to the manufacturer's directions. (It may take several batches.) When it is frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to quart containers and store in the freezer until ready to serve.

That's it! It's a rich, sweet, decadent ice cream that you can cherish for weeks after you make it. (Or, if you're compulsive: days.) What a great dish for summer!

Posted by Adam Roberts

One comment: "I made this last year. It was truly incredible. In fact, I will probably start off the ice cream season with it again this year. Some of the steps took much longer than the recipe indicated -- the sugar took 20 min. to dissolve, and the mass of caramel took a very long time to melt into the cream. This isn't a recipe to throw together; you really need to set aside a serious chunk of time. But, oh, it is worth it.

For anyone who doesn't have an ice cream maker, but who already has a Kitchenaid mixer, I use the Kitchenaid ice cream maker attachment, and it works like a charm. It kept me from adding another small appliance to my arsenal. It comes with a freezing bowl and a dasher attachment for the mixer."

Link: Caramel Chocolate Pecan Ice Cream


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