Candied Pecan Caramel Swirl Ice Cream

Cook and whisk eggs and sugar over a double boiler for 10 -15 minutes or until eggs are thick and pale.

When eggs are cooked, remove from heat and add sweetened condensed milk, heavy cream, one jar of caramel topping, salt and vanilla. Stir well and pour into an ice cream freezer. Add enough half-and-half to come up to “fill line.” Freeze according to your freezer’s instructions.

While ice cream is churning, make the candied pecans.

Spread chopped pecans on a parchment paper-lined cookie sheet. Toss nuts with powdered sugar to coat. Add a few drops of water to make nuts pasty. Bake in a 350-degree oven for 10 minutes. Break apart when cool.

Add the nuts and the remaining jar of caramel topping to the finished ice cream. Note: make sure just to swirl (do not mix) to incorporate nuts and remaining jar of caramel into finished ice cream. Freeze in your refrigerator’s freezer container for a few hours to set up.

Makes one gallon.