Prep Time 20 min
Cook Time 15 Min
Servings 1 1/2
Difficulty Easy

Ingredients

  • 1 (12 oz.) can PET® Evaporated Milk
  • 3 large egg yolks
  • 3/4 cup firmly packed light brown sugar
  • 1/8 tsp. salt
  • 1 cup heavy whipping cream
  • 1/3 cup Smucker's® Caramel Flavored Topping
  • 1 tsp. vanilla extract
  • 2/3 cup chopped pecans, toasted

Directions

  • Step 1

    HEAT evaporated milk in medium saucepan over medium heat to 175°F. Whisk egg yolks, brown sugar and salt in medium bowl until well blended. Gradually whisk about one-third of hot milk into egg mixture. Return mixture to saucepan. Cook and stir over low heat until mixture reaches 160°F. Remove from heat.

  • Step 2

    WHISK cream, caramel topping and vanilla into ice cream mixture until blended. Fill a large bowl about halfway with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.

  • Step 3

    FREEZE in ice cream maker according to manufacturer's instructions. When mixture begins to thicken, add pecans to ice cream maker. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours.

Serving size
(1/12 of recipe, abt 1/2 c)

  • Calories 250
  • Calories from Fat140g
  • Total Fat 15g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 85mg
  • Sodium 95mg
  • Potassium 0mg
  • Total Carbohydrates 25g
  • Dietary Fiber 1g
  • Sugars 22g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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