Caramel Pecan Ice Cream Recipes

Steps:

• Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
• Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
• Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
• Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
• Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

Steps:

• Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
• Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
• Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
• ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
• To Make Caramel Sauce.
• In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
• Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
• will thicken.

Steps:

• In med bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved.
• Cover and chill for at least 6 hours.
• Follow instructions for your ice cream maker.
• Add nuts when they suggest.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
• To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

Steps:

• Make crust:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
• Make caramel sauce:
• Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool but still pourable, about 1 hour.
• Drizzle 1/4 cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over. Freeze until top of pie is firm, about 1 hour.
• Arrange pecan halves in 3 concentric circles around top of pie. Drizzle 1/4 cup caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. (Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.)
• Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.

Steps:

• Coarsely shop nuts in processor. Set aside 1/4 cup nuts for garnish. Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground. Add melted butter and process until moist clumps form. Press nut mixture onto bottom and up sides of 9-inch pie dish. Freeze crust 15 minutes.
• Spoon ice cream into crust, packing firmly and mounding in center. Freeze pie until ice cream is firm, about 1 hour.
• Drizzle some caramel topping over pie. Sprinkle with reserved chopped nuts. Serve pie immediately or cover and freeze up to 2 days

Steps:

• Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
• To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.

Steps:

• Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
• Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans. Drizzle with topping.
• Freeze at least 4 hours or overnight. Store leftover dessert in freezer.

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Steps:

• Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.