Caramel Chocolate Nut Ice Cream

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 1/2 cups sugar
• 4 cups heavy cream
• 2 cups whole milk
• 4 tablespoons nonfat dry milk powder
• 1/2 teaspoon salt
• 3 cups pecan halves
• 6 -7 ounces of lindt lindor chocolate truffles, diced

Recipe

• 1 place 1/2 cup water and the sugar in a large heavy bottomed pan.
• 2 cook over low heat, without stirring, until the sugar is dissolved.
• 3 increase the heat to high and boil until the sugar turns a warm mahogany or caramel color about 3 to 5 minutes.
• 4 do not stir, but swirl the pan occasionally so the caramel cooks evenly.
• 5 mix the cream and milk.
• 6 remove the pan from the heat and carefully pour in the cream.
• 7 this is very hot and will boil up a lot.
• 8 return the pan to low heat and stir constantly until the carmel dissolves.
• 9 this make take several minutes.
• 10 stir in the dry milk powder until dissolved.
• 11 add the vanilla.
• 12 pour through a fine sieve into a container and chill until very cold.
• 13 toast the pecans in a 350 degree oven until golden 6 to 10 minutes.
• 14 cool, chop.
• 15 mix with the diced chocolate and store in the freezer.
• 16 freeze the ice cream according to your machine's manufacturer's instructions.