Mother’s Day is just around the corner and I’ve been trying to come up with something fun and unique for my mom. Any suggestions? She’s typically pretty easy to shop for. If it’s shiny, sparkly or expensive chances are she’ll love it. That might be a bit of a stretch because deep down she really appreciates things that come from the heart. So this Mother’s Day I decided to make her some homemade Caramel Pecan Ice Cream. From my heart to her stomach. Because really, calories don’t count on Mother’s Day!
I wanted to find some unique serving pieces for this ice cream so I hopped on over to UncommonGoods to browse their selection of kitchen goods. I literally spent hours browsing all of their fun housewares, linens, home decor…..Seriously, they have it all. What I love most is that there is a story behind every product that they sell.
My idea for ice cream started when I found these fun Hot and Cold Soapstone Handheld Bowls. Since my mom is always complaining that she’s freezing I thought they would be perfect for keeping her ice cream cold and her hands warm. And they look pretty awesome too! My ice cream flavor choice was inspired by the caramel sauce set from Fat Toad Farm. This wholesome caramel collection is made with only the purest ingredients including goats milk. While I used the Vanilla Bean flavor in my ice cream I have found that my favorite from the collection is their Cold Brewed Coffee.
I’ll get to the recipe for this delicious ice cream in just a second but in the mean time I wanted to send you a few places just in case you were still looking for a unique Mother’s Day gift. They have collections of gifts for wives that are mothers, moms that are gardeners, and a top 25 list for all of the other mothers in your life.
Okay, so back to the reason that you’re here: Caramel Pecan Ice Cream. It’s one of my favorite flavor combinations and the face that it’s fresh and homemade makes it even more delicious. You’ll need an ice cream machine for this recipe so make sure that you have your bowl frozen ahead of time for when you’re ready to churn. I used the Vanilla Bean caramel sauce from UncommonGoods for this recipe but if you don’t have that on hand you can use plain caramel. Enjoy!
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- ⅛ tsp salt
- 1 tsp vanilla
- 5 egg yolks
- ½ cup chopped, salted pecans
- ½ cup Vanilla Bean caramel sauce
- In a large sauce pan, combine your heavy cream, milk, sugar, salt and vanilla. Heat over medium high until your mixture starts to bubble.
- In a large bowl, whisk your egg yolks.
- Slowly pour ½ cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, ½ cup at a time while whisking the whole time.
- Pour the egg mixture back into the sauce pan with the remaining cream mixture and continue to heat for about 5 minutes until the mixture is thickened a bit.
- Pour the mixture into a bowl and refrigerate covered overnight.
- Toast your pecans in the oven at 350 degrees F for 10-15 minutes. Cool completely.
- Pour your ice cream mixture into your machine and mix according to your machine instructions. Right before the mixture is completely frozen add in your pecans.
- Pour about ⅓ of your custard into a 9x5 loaf pan. Drizzle a third of your caramel sauce. Repeat with another third of the ice cream, a third of the caramel sauce and then the last ice cream and the remaining caramel.
- Cover and transfer to the freezer to freeze solid.
This is a sponsored post from UncommonGoods. All opinions expressed are my own.