English 
Français 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
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´
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!
