Let me begin by saying I'm a bit of an ice cream fanatic. And I love lots of "stuff" in my ice cream. Not to mention in addition to the stuff in the ice cream, I normally add a touch of peanut butter and dry oatmeal as my ice cream topping. Yes, I'm disgusting (or so my husband says!).My sweet, dear hubby once again helped the cause by single-handedly making this ice cream for me. We bought an ice cream maker at Lowe's about 8 years ago and I think this is the third time we've used it. It makes great ice cream and is easy to use but I can't seem to give up my Edy's--it's cheap plus you don'thave to wait when you need a fix.
This ice cream required many steps. First, to make the "caramel" element, hubby slowly (and I mean ssslllooowwwlllyyy) stirred and stirred waiting for the sugar to disolve into water over a very low heat setting. Then he combined this with straight heavy cream (Ina skips a ratio of milk and halfnhalf and just goes straight to the good stuff). Pour this into an ice cream maker for awhile. Then mix in chopped chocolate truffles and pecans.
The end result was a very rich, almost buttery ice cream. It had a slightly burned flavor that I think was intentional. It was good but really too much. I might make this again and scale down the cream. Or maybe I'll just stick with Edy's:-)
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