Pecan Pie Ice Cream Sundae
Recipe and photo by Tami Ganeles Weiser
Prep Time: 30 minutes Cook Time: 15 minutes
Spiced ice cream (love calling it SpIce cream!!) is a real dynamo, but when you add the gooey rich pecan clusters and the deep dark caramel sauce it’s a special occasion waiting to happen. If you are in a rush, buy whatever vanilla ice cream fits your dietary needs and add the pecans and sauce. Here is our vanilla ice cream recipe -- just add the spices and you are ready to rock and roll. Garnish it with cookie crumbles, briny salt, cherries, or ginger. Everyone can make their own at a very special sundae bar. It’s a test kitchen favorite.
3 cups vanilla soy creamer
1 cup unsweetened soy milk
1 cup (213 grams) brown sugar, divided
1 vanilla bean, split and scraped
1 (2-inch) piece fresh ginger, peeled, cut into 4 pieces
¼ teaspoon ground allspice
¼ teaspoon freshly ground nutmeg
⅛ teaspoon orange blossom water
Pinch of ground cloves
5 large egg yolks
1 cup (53 grams) chopped pecans
¼ cup (53 grams) dark brown sugar
1½ teaspoons kosher salt
2 tablespoons cane syrup or dark corn syrup
½ cup (70 grams) brown sugar
2 tablespoons cane syrup or corn syrup
½ cup non-dairy, non-hydrogenated margarine
2 tablespoons unsweetened soy milk
1 teaspoon real vanilla extract
Gluten-free shortbread, crumbled and crushed (not pulverized), Schar brand preferred
Sea salt flakes
Grated fresh ginger
Dried tart cherries or dried cranberries
Finely diced fresh cranberries
Make the ice cream:
- Wrap a small bowl in a kitchen towel and place in a large bowl ¾-filled with ice and cold water.
- In a large saucepan, bring the soy creamer, soy milk, ¾ cup brown sugar, vanilla bean, ginger, allspice, nutmeg, orange blossom water, and cloves to a gentle boil over medium heat. Reduce heat to low and steep for 5 minutes. Strain the liquid through a fine meshed sieve into a bowl. Discard the solids. Return the cream mixture to the saucepan and heat over medium heat, uncovered, until nearly boiling. (The edges will be bubbling, but you don’t want a hard boil).
- While the cream mixture is heating up, beat the egg yolks and ¼ cup brown sugar in a large bowl until the sugar dissolves. Slowly drizzle the hot cream mixture into the eggs, whisking continuously. Pour the custard back into the pot, stirring constantly with a wooden spoon.
- Cook over medium heat, stirring constantly, until the custard just comes to a boil, then remove from heat. Pour into the prepared iced bowl. Cool until not too hot to the touch. Transfer to a covered container. Refrigerate for at least 24 hours and up to 2 days. Prepare according to manufacturer’s directions for the ice cream machine.
Make the pecans:
- Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. Scatter the pecans over the sheet and sprinkle with sugar and salt. Drizzle the corn syrup over the entire mixture and stir to combine. Bake until the pecans are fragrant, about 6 minutes. (The sugar will not be completely melted but the edges of the pan will be bubbling a bit. The sugar will spread and melt while cooling). Stir gently, then cool completely, at least 1 hour, to allow the pecans to harden. Break the pecans into clumps. Cover and store at room temperature for up to 3 days. Before serving break into more clumps.
Make the caramel:
- Heat the sugar and syrup in a small saucepan over medium-high heat until a candy thermometer reads 190°F to 200°F. Remove the pan from heat and add the margarine, milk, and vanilla, stirring gently to combine. Return the pan to medium-low heat and cook, without stirring, until thermometer registers 225°F to 229°F. (It will bubble). Remove from heat and serve warm.
Now make the sundae bar!