2Tablespoons(28g) unsalted butteryou may also use salted butter and omit additional salt
1cup(109g) chopped pecans
2cups(480mL) heavy cream
1cup(240mL) whole milk
¾cup(150g) granulated sugar
¼cup(60mL) homemade caramel sauce
Before beginning anything, make sure your ice cream maker is frozen and prepped!
Combine the brown sugar, heavy cream, butter, and salt in a heavy bottomed saucepan over medium heat. Bring mixture to a boil and allow to boil for about 3 to 4 minutes to lightly caramelize the sugar.
Remove saucepan from heat and, using a wooden spoon or rubber spatula, stir in the pecans. Continue stirring until the candy starts to cool and the pecans are completely coated. Allow to cool for about 10 minutes in the saucepan, then spoon coated pecans onto a parchment lined baking sheet until ready to use.
Place prepared ice cream maker attachment onto stand mixer fitted with the dasher.
In a large bowl, combine the heavy cream, milk, sugar, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve.
Turn on the mixer so dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).
When ice cream is finished churning, remove the ice cream maker from the mixer, add the cooled pralines, and stir to distribute evenly, reserving some to sprinkle on top, if desired. Pour in the caramel sauce and stir a few times to create caramel swirls.
Transfer the ice cream to a freezer-safe container (like a metal loaf pan), garnish with additional pralines (if desired), and freeze for at least 2 hours. Serve with additional caramel sauce drizzled on top.