Ingredients:

  • 1 cup (200 g) Granulated Sugar (for caramel)
  • ¼ cup (60 ml) Water (for caramel)
  • 4 Tbsp (57 g) Unsalted Butter, cut into pieces
  • ½ cup (120 ml) Heavy Cream, warmed (for caramel)
  • 1 tsp (5 g) Sea Salt (for caramel)
  • 1 cup (240 ml) Whole Milk
  • 1½ cups (360 ml) Heavy Cream (for base)
  • ¾ cup (150 g) Granulated Sugar (for base, divided)
  • 6 large Egg Yolks
  • 1 Tbsp (15 ml) Vanilla Bean Paste or Extract
  • Pinch (1 g) Fine Salt
  • 1 cup (120 g) Pecan Halves, roughly chopped
  • 4 oz (115 g) Dark Chocolate (60-70% cocoa), chopped into small shards

Instructions:

  1. Toast the Pecans: Spread pecans on a baking sheet. Toast in a 350°F (175°C) oven for 6–8 minutes until fragrant. Cool completely, then roughly chop. Chop the dark chocolate into small, irregular shards and set aside.
  2. Prepare the Salted Caramel Swirl: Combine 1 cup sugar and ¼ cup water in a heavy-bottomed saucepan. Heat until dissolved, then cook without stirring until the syrup turns a deep, rich amber color (5–8 minutes). Remove from heat immediately.
  3. Carefully whisk in the warm heavy cream, followed by the butter pieces and sea salt until smooth. Pour the caramel into a heatproof container and let it cool completely to room temperature.
  4. Make the Custard Base (Crème Anglaise): In a second saucepan, combine the whole milk, 1 cup of the heavy cream, and half of the granulated sugar. Heat over medium heat until small bubbles form around the edge (do not boil). Remove from heat.
  5. In a large bowl, whisk the egg yolks, remaining sugar, and fine salt until pale and creamy.
  6. Temper the Yolks: Slowly ladle about 1 cup (240ml) of the hot dairy mixture into the egg yolks while whisking vigorously and constantly. Pour the tempered yolk mixture back into the saucepan.
  7. Cook the Custard: Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of the spoon (reaching 175°F / 80°C). Do not allow it to boil.
  8. Strain and Finish: Pour the hot custard through a fine-mesh sieve into a clean bowl containing the remaining ½ cup heavy cream and vanilla paste. Stir to combine.
  9. Chill Thoroughly: Cover the surface of the custard with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely cold.
  10. Churn: Churn the chilled custard base in your pre-frozen ice cream maker according to the manufacturer's directions (usually 20–30 minutes) until it reaches the consistency of soft-serve ice cream.
  11. The Turtle Assembly: Transfer the soft ice cream to a chilled freezer-safe container in three layers. Alternate each layer with generous drizzles of the cooled caramel sauce and sprinkles of the toasted pecans and chopped chocolate.
  12. Gently run a knife or skewer through the layers a few times to create an attractive swirl pattern. Cover tightly and freeze for a minimum of 4 hours until firm before serving.