Overview
Caramel Pecan Ice Cream (KitchenAid Recipe) 3-1/2 cups whole milk 1 can (14 oz.) sweetened condensed milk 1 cup prepared hot caramel or butterscotch caramel topping (about 12 oz.) 1 package (3.4 oz.) instant cheesecake pudding and pie filling mix 1 teaspoon vanilla 1/8 teaspoon salt 1 - 1-1/2 cups coarsely chopped pecans In medium bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved. Cover and chill thoroughly, at least 6 hours. Assemble and engage freeze bowl, dasher, and drive-body interface as directed in attachment instructions. Turn to STIR Speed (Speed 1). Using container with spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15-20 minutes or until desired consistency, adding pecans during last 1 minute of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container. Yield: 16 servings (1⁄2cup per serving). Per Serving: About 240 cal, 5 g pro, 35 g carb, 10 g total fat, 3.5 g sat fat, 15 mg chol, 230 mg sod.