Dulce de Leche Ice Cream With Salted Pecans

What You Need:

3/4 c. pecan halves
1 tbs. butter
1/2 tsp. salt
3 c. whipping cream
1 1/2 c. Del Campo® Dulce de Leche
1 1/2 tsp. vanilla
Yield: 6 servings
Prep: 30´
Cook: 25´
Cool: 1hr 30´
Ready in: 2hr 25´

What To Do:

Preheat oven to 325 degrees. Place the pecans in a shallow pan with the butter and salt. Roast the pecans for about 25 minutes, stirring every 5-10 minutes, until dark brown. Cool pecans on a paper towel, coarsely chop, set aside.

Place Dulce de Leche in a medium bowl, and whisk in the vanilla and a pinch of salt. Whip 3 cups of whipping cream until soft peaks form. Whisk about a cup of the whipped cream into the Dulce de Leche to lighten it. Carefully fold in the rest of the whipped cream. Place the mixture in a container and freeze for about an hour.

Once mixture is fairly firm, strir in the chopped pecans. Continue to freeze until ice cream has desired texture and enjoy!

You May Also Like