Ice cream pie with pecans and caramel | How To Cook That
Recipe By Crumbli
Total Time: 15 min
2 ½ cup biscuit, crushed
1/3 Cup melted butter
1 cup brown sugar
⅔ Maple syrup cup
¼ cup of starch
4 egg yolks
½ cup cream
2 tablespoon butter
¼ teaspoon vanilla
¼ teaspoon salt
½ cup chopped pecans
1½ Box of Caramelita Paradise Ice Cream
Caramelita Paradise Ice Cream Cake Base
Prep Time: 5 min
Freeze Time: 4 hr
Cook Time: 10 min
In a medium bowl, mix the ground biscuit with the melted butter and make sure that the biscuit and butter merge together to become like wet sand.
In a tart pan, place the ground biscuit and begin to press it well using a standard cup or spoon.
Put the biscuit in the refrigerator for 30 minutes.
In a small pan over medium heat, add sugar, starch and salt and mix them, then add egg yolks, cream and maple syrup, stir well until the ingredients are mixed, leave them until the sugar melts and begins to boil and the mixture is dense for 10 minutes.
Add the butter and stir well, then add the chopped pecans and stir until the ingredients are mixed, remove the pot from the heat and leave it until it cools.
Scoop Caramelita Paradise ice cream into a medium-sized bowl, then cut the cake at the bottom of the box into small pieces, add it to the ice cream, and mix it until the cake mixes with the ice cream.
On top of the cooled ground biscuit layer we add Caramelia Paradise ice cream and flatten well to get even layer.
Add the caramel and pecan mixture over the Caramelita Paradise ice cream, then decorate the pie with the pecans, and put the tray in the freezer for at least 3 hours.
Pecan and caramel ice cream pie is served cold and enjoy!