German Chocolate Cake and the Truffles and on impulse, I whisked it into some almost finished ice cream. I wasn't sure about how the whole coconut and pecan combination would taste once it had churned into the ice cream, but it worked great.
The Coconut Pecan Frosting is not at all overwhelming here, the vanilla ice cream is still the dominant flavor. The cooked frosting adds a great caramelized flavor to the background and the pecans and coconut were a fabulous addition to every bite. I can see making more of this frosting just for future batches of ice cream (and for the truffles, definitely can't resist making those again).
Caramelized Coconut Pecan Ice Cream
Yield: (8) 1/2 cup servings
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1 tablespoon vanilla bean paste, vanilla extract or the seeds from 1 vanilla bean
1/8 teaspoon fine sea salt
1 cup coconut pecan frosting, cooked and cooled
Whisk together all ingredients except the frosting. Pour into the ice cream machine and freeze according to manufacturer's directions. When the ice cream is almost finished, scoop the frosting into the still churning machine a couple tablespoons at a time. When the machine finishes churning, serve immediately for soft-serve ice cream or transfer to an airtight container and freeze until ready to eat. Enjoy!
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ONE YEAR AGO TODAY: Fruity French Toast
TWO YEARS AGO TODAY: Pasta with Easy Italian Meat Sauce