“My version of a Barefoot Contessa recipe. I think it's a better version; not as sticky.”
1hr 15mins
2 quarts

Ingredients Nutrition

  • 2 12 cups sugar
  • 4 cups heavy cream
  • 2 cups whole milk
  • 4 tablespoons nonfat dry milk powder
  • 12 teaspoon salt
  • 3 cups pecan halves
  • 6 -7 ounces of lindt lindor chocolate truffles, diced


  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.

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