This is my favourite flavour, pecan ice cream. I thought I'd add the caramel for some sweetness and it was awesome. This is probably the best caramel I have made and I could eat it by the spoonful. You need a candy thermometer for this recipe. Time for the recipe because it's delicious and you must make it right away. There will be left over caramel and you can keep this in the fridge and use on waffles, my caramel cheesecake or anything you like.
2 eggs
1 cup of pecan halves
1 can of coconut cream
1 1/2 tsp of vanilla extract
Maple caramel recipe
1 3/4 cups of coconut sugar
2 cans of coconut milk, thick
3/4 cups of maple syrup
1 tsp of vanilla extract
2 tbsp palm shortening
To make the caramel place the ingredients in a saucepan and simmer on medium heat for 20 minutes until thick and the candy thermometer reaches 240f (115c). Place the eggs, pecans and vanilla and coconut cream in a blender. Take the ice cream maker out of the freezer and follow the manufacturers instructions. When the ice cream is thick and half frozen in the maker, drizzle the caramel on top of the ice cream while stirring. About 3 tbsp of caramel. Top your ice cream with extra caramel. Enjoy
2 eggs
1 cup of pecan halves
1 can of coconut cream
1 1/2 tsp of vanilla extract
Maple caramel recipe
1 3/4 cups of coconut sugar
2 cans of coconut milk, thick
3/4 cups of maple syrup
1 tsp of vanilla extract
2 tbsp palm shortening
To make the caramel place the ingredients in a saucepan and simmer on medium heat for 20 minutes until thick and the candy thermometer reaches 240f (115c). Place the eggs, pecans and vanilla and coconut cream in a blender. Take the ice cream maker out of the freezer and follow the manufacturers instructions. When the ice cream is thick and half frozen in the maker, drizzle the caramel on top of the ice cream while stirring. About 3 tbsp of caramel. Top your ice cream with extra caramel. Enjoy