Salted caramel is that perfect blend of sweet and salty that makes folks go nuts! Add in some roasted pecans and the subtle flavoring of Whisper Creek Tennessee Sipping Cream and this ice cream is purely addictive!
1 1/2 cups whole milk
2 cups heavy whipping cream
1 cup sugar
6 egg yolks
1 teaspoon sea salt
1 tablespoons vanilla extract
½ teaspoon pure almond extract
½ cup Whisper Creek®
½ cup roasted pecans, finely chopped
Start by making the caramel. Add the sugar to a completely dry saucepan and place over medium heat. Do not stir or touch the sugar, but watch it closely as it begins to melt. Once you see the sugar start to melt around the edges, stir it from outside in with a silicone spatula. Blend the sugar until it is fully combined and continue cooking as it darkens. Do not step away during this process, as the sugar can quickly go from tasty caramel to bitter and burnt. Once the sugar is a medium-brown color and smells strongly of caramel, remove from head and carefully add the cream, stirring constantly. Be careful, as it will bubble violently at first. Add the remaining cream, milk and salt. Put the yolks in a metal or glass bowl and whisk lightly. When the cream mixture is starting to steam, whisk a cup or so, ¼ cup at a time, into the yolks to temper them. Once the eggs are tempered, slowly whisk them into the cream mixture. Stirring constantly, cook over low heat roughly 5 minutes, or until the cream mixture has thickened enough to coat the back of a wooden spoon. Do NOT let this mixture come to a boil. Turn off heat and stir in the Whisper Creek and vanilla extract.
Chill the mixture in your refrigerator until completely cool. Process according to the instructions of your ice cream maker. Blend in pecans and transfer to a freezer-safe container and freeze for as long as you can, preferably overnight.