Chocolate Pecan Ice Cream Recipes

Steps:

• For caramel sauce, heat caramel topping and candy bars in a microwave on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool., Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans. , Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread with half of the chocolate ice cream. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans. , Spoon remaining butter pecan ice cream around edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Refrigerate remaining caramel sauce., Carefully run a knife around edge of pan to loosen; remove sides of pan. Reheat caramel sauce. Garnish torte with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Steps:

• In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
• Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
• Pour into ice cream maker and freeze according to manufacturers' directions.

Steps:

• Preheat the oven to 350 degrees F.
• Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
• Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
• Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.

Steps:

• Thoroughly grease a 9-by-11-inch pan and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
• Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
• Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
• Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.

Steps:

• Stir 8 ounces chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Bring cream and half and half to boil in heavy large saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hat cream mixture. return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on bake of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Whisk in melted chocolate. Cover and refrigerate until cold, about 2 hours.
• Mix 7 ounces chopped chocolate and pecans into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container an freeze. (Can be make 3 days ahead.)

Steps:

• For the pie dough: Preheat the oven to 350 degrees F.
• Place the flour, salt and butter in a food processor and blend until it comes to a pea-size crumble. Dump that mixture out into a bowl and pour 5 tablespoons cold water in. Mix to bind it with your hands just until it comes together, then wrap and let rest for 15 minutes. (Be careful not to overmix your dough to form gluten.)
• Roll the dough out to 1/8-inch thick on a floured surface, then press into a 10-inch fluted tart pan, being careful to get all the edges pressed into the corners. Using a fork, poke holes in the dough so it doesn't bubble while baking. Gently lay cheesecloth over the top of the tart and pour in 1 cup of pie weights to blind bake the shell. Bake until blond (light golden brown), 18 to 20 minutes.
• For the filling: Melt the butter in a saucepan and whisk in the brown sugar, corn syrup and vanilla until smooth.
• Combine the cream cheese, orange zest, salt and eggs together in a stand mixer and beat with the whisk attachment on high speed, stopping to scrape down the sides of the mixer once, until smooth and not lumpy, about 3 minutes. On low speed add your hot sugar and butter mixture to your egg and cream cheese mixture. Fold the pecans into the mixture and fill the tart shell.
• Bake until set, 12 to 15 minutes.
• Place the Hot Chocolate on the bottom of a plate in a circular puddle. Dust the top of the tart with powdered sugar, then place over the hot chocolate. Quenelle the Creme Fraiche Ice Cream (form into football shapes) and place it on top of the tart. Garnish with the Candied Orange Zest and potato leaves.
• Place the chocolate in a large bowl and set aside.
• Combine the cream, granulated sugar, corn syrup, vanilla, cinnamon, coriander, salt, allspice, cloves and chile in a saucepot and bring to 180 degrees F. Remove from the heat, strain all of the solids out of the cream mixture and pour over the chocolate.
• Let sit 1 minute, then whisk until it all comes together.
• Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
• Combine the cream, crème fraiche and milk in a pot over medium heat and bring to 180 degrees F.
• Temper the hot cream into your egg mixture by adding a small amount of the hot cream to the egg mixture, whisking constantly, then whisking the egg mixture into the hot cream, whisking constantly. Let cool to room temperature, then strain.
• Pour the custard into the ice cream machine.
• Run the machine according to its instructions until thick and creamy, about 20 minutes. Remove from the machine and let it set up the rest of the way in the freezer, about 4 hours.
• Peel zests from the orange with a peeler.
• Roll the zests up and cut them into chiffonade strips.
• Mix the raw sugar together with 1/2 cup granulated sugar on a tray and set aside.
• Stir together the remaining cup granulated sugar with 1/3 cup water in a pot and wipe the sides of the pot down with a wet hand. Bring this solution up to 242 degrees F.
• Throw the orange zests into the pot and swirl the pot a few times. Take off the heat.
• Strain through a sieve to retrieve the orange zests. Immediately throw the orange zests into the sugar mixture and toss quickly so that they separate and crystalize in the sugar.
• Transfer zests to parchment paper and let harden, about 1 hour.

Steps:

• In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.
• Combine the cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans; set aside. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans.
• Spread half of the chocolate ice cream over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
• Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight.
• Carefully run a knife around edge of pan to loosen; remove sides of pan. Top with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.