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Ingredients
- 1 (14 ounce) can Sweeten Condensed Milk
- 1 (5 ounce) can Evaporated Milk
- 2 Tablespoons Sugar
- 2 Teaspoons Vanilla
- 2 Cups Whole Milk
- 1/4 Cup Caramel Sauce (I used 1/2 cup and Raymond said I could use more if I wanted to)
- 1/2 Cup Semisweet Chocolate Morsels
- 1 Teaspoon Shortening
- 3/4 Cup Toasted Chopped Pecans
Details
Preparation
Step 1
Whisk first 5 ingredients in a 2 quart pitcher or large bowl until blended. Cover and chill 30 minutes.
Pour milk mixture into freezer container of a 1 quart electric ice-cream maker, and freeze according to manufacturer's instructions.
Stir caramel sauce into prepared ice cream. Remove container with ice cream from ice cream maker and place in freezer 15 minutes. Microwave semisweet chocolate morsels and shortening in a microwave safe glass bowl at HIGH 1 minute. Stir until smooth. Place toasted chopped pecans on a parchment paper lined baking sheet. Drizzle pecans with melted chocalate. Freeze 5 minutes. Break into bite size pieces. Stir chocolate and pecan pieces into ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
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