Salted caramel ice cream loaded with toasted pecans and chocolate. This ice cream has become a family favourite.
If you are a regular reader you know how much I adore anything “turtle” related. I think I have at least a couple of dozen “turtle” recipes on the blog. It’s a serious addiction. So I can say with serious conviction I know a good “turtle” recipe when I try one. This isn’t just good, it is spectacular. As a self-professed ice cream addict, with dozen of ice cream recipes on my site, I can tell you this ice cream will knock your socks off.
I had the pleasure of receiving a copy of Scoop Adventures by Lindsay Clendaniel to review. It’s a perk of being a food blogger, companies send us free cookbooks and products to try out. I enjoy doing cookbook reviews, it is a great excuse to play in the kitchen. Not that I need much motivation to play in my kitchen. Turn on some music, hand me a cookbook, or some ingredients and I’m happy to start experimenting. It’s my happy place.
Ice cream is something I could make every day and never get tired of. It’s one of the few things I’m content to have a few bites of and not get tempted to eat the whole batch. This ice cream was another story. It is so over the top good I could barely get photos fast enough because I kept gobbling it up while swapping out props. Personally I think this recipe knocks it out of the park. It’s beyond good, it is bursting with flavour in every bite.
I will tell you this is not a simple ice cream recipe. It has a complex flavour spectrum, and with that comes some step heavy instructions. I tend to like simple recipes, and while this one is completely worth it in the end, I’ll be honest and say there were some serious curse words flying in my kitchen the day I made this. The caramel process almost sent me over the edge, it’s a bit more complicated than your average caramel recipe. You will be glad you took the extra steps though, it takes the caramel flavour to a whole new level. Just be sure to read through it a couple of times so you fully understand all the steps involved. I can assure you it’s worth taking the time to do it the way the author tells you to do it. The flavour will impress the most discerning ice cream aficionado.
Places to stalk Cravings of a Lunatic!
- 1 and ½ cups (355 ml) whole milk, divided
- 1 tablespoon (9 g) cornstarch
- ⅔ cup (133 g) sugar
- 1 and ¾ cups (414 ml) heavy cream
- ½ teaspoon salt
- ¾ cup (128 g) salted pecans (recipe follows)
- 2 ounces dark chocolate, finely chopped (I used 4 ounces of sweet chocolate instead)
- ¾ cup (128 g) unsalted pecan pieces (I used 1 cup instead)
- 1 tablespoon butter, melted
- ½ teaspoon salt
- Fill a large bowl with ice water. (you are going to use it to cool the cooked mixture so you have a medium sized bowl that fits inside it, test it out ahead of time)
- In a small bowl combine 2 tablespoons (30 ml) of the whole milk with the cornstarch, whisk it until smooth, and set aside.
- Measure the sugar into a large, deep saucepan. Place it over medium heat and try not to freak out. Trust the process. Now let the edges start to melt, do not touch it until that starts to happen, no matter how tempting it is. Cook the sugar, stirring frequently and gently, until it starts to brown. You want it to turn a nice amber colour. Once it turns amber, quickly and carefully (caramel bubbles and acts a fool so don't freak out if it starts to bubble up and make some noise) add about ¼ cup (60 ml) of the heavy cream to the saucepan. Remember it's going to bubble and spit, so be careful when doing this step. Stir, the caramel will harden (and you're going to be thinking you ruined but again, trust the process), but it's okay. Add the remaining cream to the saucepan, stirring to combine it.
- Now pop the saucepan back over medium heat and add the rest of the whole milk (remember you took 2 tablespoons out of it earlier and reserved the rest), stirring while it combines. Bring the mixture to a boil and cook for about 3 minutes, you want the caramelized sugar to dissolve completely.
- Remove from the heat and add the cornstarch mixture you set aside earlier, whisking gradually till combined.
- Return to a boil over moderately high heat until the mixture thickens slightly, this should take about a minute.
- Pour the mixture into into a medium sized bowl, then whisk in the salt. Place that bowl inside the ice water bath and allow it to cool for about 20 or 25 minutes. Whisk it occasionally as it cools.
- Now cover the bowl and pop it in your fridge for about 4 hours, or overnight.
- The author calls for roasting them in the oven. I actually did mine on the stove-top since I was cooking something else in my oven. I'll give you both options.
- Option #1- Oven method: Preheat oven to 350 degrees F (180 C). Combine ingredients in a medium sized bowl. Toss to coat the pecans. Spread on a rimmed cookie sheet evenly and pop in the oven for about 10 to 15 minutes. Stir them once during the cook time. They are done when they are toasted and aromatic. Your house should smell like heaven at the moment they are done. Remove from oven and allow to cool completely before adding to ice cream.
- Option #2- Stove-top method: In a large pan, melt your butter, then toss in the pecans, and sprinkle the salt over top. Cook over medium heat for about 5 to 10 minutes, stirring the pecans until they are toasted and aromatic. Your house should smell like heaven at the moment they are done. Remove from the stove-top, transfer to a plate and allow them to cool completely before adding them to the ice cream.
- Remove the ice cream base from the fridge. Pour into your ice cream maker (Please ensure your ice cream bowl has been in the freezer and ready for this step! I have two bowls and leave them in my freezer all the time so they are ready for any ice cream emergency.)
- Churn the ice cream for about 10 to 15 minutes, depending on your particular ice cream maker the time can vary. Most take from about 10 to 20 as a general rule.
- Fold in the pecans and chocolate as the last step.
- Cover your ice cream maker bowl, or attachment (whatever you are freezing the ice cream in) with plastic or tinfoil. My method of choice is tinfoil over top, then I wrap an elastic around it, makes it super easy to peek in to check on it, but also seals the top from any air getting in. Just a trick I learned from making way too much ice cream.
- Allow your ice cream to set up in the freezer for at least 4 hours, preferably overnight.
- Serve with a big old "turtle" loving smile.
Recipe credit to Scoop Adventures by Lindsay Clendaniel, used with permission from Page Street Publishing
I cannot even describe this ice cream to you. It’s heavenly. The base is worth the effort. I tend to be an impatient cook so I get edgy if things take too long. This is so worth riding the wave while you wonder if you’re messing up the steps. If you get it right it will pay off in spades. I mean look at this ice cream. It’s salty and sweet, with just the right amount of each. You are going to wow your guests with this one. I have complete faith this will become one of your favourites. It’s quickly become one of our favourites, we can’t gobble it up fast enough.
Now for the book review, it’s late, I’m tired, and all hopped up on sugar so I’ll make this brief. Buy this cookbook.
Brief enough for you.
Okay, in all seriousness, I loved this cookbook, Scoop Adventures. It’s a soft cover book, the size and weight are perfect for me. I am old school and love reading through cookbooks just like I would a novel. So for me the book has to feel right. If it’s clunky, or awkward I’m less inclined to want to sift through it. This cookbook was packed with great recipes from 50 States, it’s broken down into 7 chapters based on geography. Each and every one of the recipes is accompanied by a photo of the finished dish. I cannot tell you how important that is to me. I love cookbooks with tons of photos, I’m hard pressed to buy one if it does not have pages and pages of photos. The photographs in this one are perfect, you will know what each recipe should look like. There is a chapter on “ingredients and techniques” which is super important when making ice cream. It will help you understand the process if you are new to making ice cream. You will need an ice cream maker for this recipe. I use mine all the time and can assure you it’s worth the investment.
Scoop Adventures by Lindsay Clendaniel is a fabulous cookbook. You will find recipes like Balsamic Fig Ice Cream, Bourbon Ball Ice Cream, Mimosa Ice Cream, Purple Cow Ice Cream, Huckleberry Ice Cream, Arctic Refuge Wild berry Snap Ice Cream and Buttered Almond Ice Cream. You will brave bold new ice cream flavours, and revisit classics with this book. It’s a solid investment.
Some of Kim’s Favourite Ice Cream Tools:
- Cuisinart Ice Cream Maker
- Cuisinart Additional Bowl for Cuisinart Ice Cream Maker
- KitchenAid Stand Mixer
- KitchenAid Ice Cream Attachment
- Zeroll Ice Cream Scoop
I own all of the items listed. Since I make a ton of ice cream I wanted options. I have an independent ice cream machine, but I also have a stand mixer that has the ice cream attachment. Both work beautifully. The scoop is my personal favourite, I have about 10 or 12 different ice cream scoops, but this one is the one I use the most. Do not put it in the dishwasher! Wash it by hand. It’s a beauty, and scoops perfectly.
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Toodles and smoochies! xx