Caramel Pecan Ice Cream

Crunchy candied pecans and smooth cozy caramel ice cream will please the pickiest of caramel pecan enthusiasts.

INGREDIENTS | YIELD: 1 QUART
1 vanilla bean, split and seeded 1 cup sugar
¼ cup water
½ teaspoon cardamom 2 cups heavy cream
1 cup whole milk Pinch salt
8 large egg yolks
½ cup Caramel Sauce 
1 cup Candied Pecans

1. Add vanilla bean, sugar, and water to large saucepan. Stir over medium-high heat constantly until sugar is dissolved and boiling. Then allow mixture to boil without stirring until sugar is a deep amber color. Be careful when the color starts to change
it moves fast from caramel to burnt sugar. You want caramel. Remove from heat and add cardamom and cream. It will steam and bubble. Stir vigorously until mixture is completely combined and liquid again.
2. Add milk and salt; bring back to a simmer.
3. Whisk egg yolks in a large bowl; slowly stream caramel into the yolks, stirring constantly. Return custard to the saucepan and simmer to thicken, stirring constantly. Remove from heat and strain into a clean container. Refrigerate overnight.
4. Add to ice cream maker and follow manufacturer’s instructions for freezing. Just before storing, fold in Caramel Sauce and Candied Pecans