 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 (14-ounce) can sweetened condensed milk |
1 (5-ounce) can evaporated milk |
2 tablespoons sugar |
2 teaspoons vanilla |
2 cups whole milk |
1/4 cup caramel sauce |
1/2 cup semisweet chocolate morsels |
1 teaspoon shortening |
3/4 toasted chopped pecans |
Directions:
1. Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
3. Stir caramel sauce into prepared ice cream. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Microwave semisweet chocolate morsels and shortening in a microwave-safe glass bowl at HIGH 1 minute. Stir until smooth. Place toasted chopped pecans on a parchment paper-lined baking sheet. Drizzle pecans with melted chocolate. Freeze 5 minutes. Break into bite-size pieces. Stir chocolate-and-pecan pieces into ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
4. Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
|
|