Ingredients:

  • 1 cup dark brown sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1/2 cup toasted pecans
  • 1/4 cup caramel bits

Instructions:

  1. Combine the whole milk, heavy cream, and dark brown sugar in a medium saucepan over medium heat.
  2. Whisk constantly until the mixture reaches a gentle simmer. Be careful not to let it boil over.
  3. Heat for about 10 minutes until the sugar is completely dissolved and the liquid looks like a smooth, tan syrup.
  4. Remove from heat and stir in the vanilla extract and sea salt until fully incorporated.
  5. Pour the mixture through a fine mesh strainer into a bowl.
  6. Cover the surface of the liquid directly with plastic wrap Note: This prevents a skin from forming on top.
  7. Refrigerate for at least 6 hours or overnight.
  8. Churn the chilled base in an ice cream maker according to manufacturer's instructions, or freeze in a Ninja Creami pint for 24 hours and process on 'Ice Cream' setting.
  9. Fold in the toasted pecans and caramel bits during the last 2 minutes of churning.
  10. Transfer to a container and freeze for 2-4 hours for a firm texture.