I have a sweet tooth. A major sweet tooth. That’s part of why I love ice cream so much, it just hits that sweet spot just right. Sometimes, though, you need a little salty mixed in with the sweet. They are the perfect example of opposites attract. They just go together so perfectly!

And, of course, the classic sweet, salty combo when it comes to dessert has to be salted caramel. The cooked sugar just adds great depth that the salt compliments so nicely. For a nice crunch, we added some toasted pecans. This one is a classic, but that’s definitely for a reason! Deliciousness in every bite!

Salted Caramel and Pecan

Salty never tasted so sweet!


  • 3/4 cup sugar

  • 2 cups heavy cream

  • 1 cup milk

  • 4 egg yolks

  • 1/4 cup powdered milk

  • 1 Tbs vanilla

  • 1/2 tsp fine sea salt

  • Toasted pecan pieces (we just bought these this time)


  • Heat the sugar over medium heat, stirring until it is melted and golden. Remove from the heat and slowly pour in the milk and cream, little bits at a time, stirring thoroughly after each addition. Once all of the milk/cream is added, set it aside for a minute.
  • Whisk the egg yolks until they are light and fluffy, about 2 minutes. Slowly whisk in the powdered milk and whisk again until well blended.
  • Add the egg/sugar mixture to a sauce pan along with the milk/cream/sugar mixture. Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs.
  • Turn the heat on low once it reached temperature and stir constantly, letting the mixture reduce, for about 10 minutes.
  • Add the salt and vanilla.
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • When ready, make in your ice cream maker based on the maker’s instructions.
  • During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your pecan pieces (make sure they are all about the size of a pea or smaller). Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
  • Move to the freezer until hardened (at least 4 hours).