Instructions

1. Directions for sugared pecans: Glaze the pecans by placing the brown sugar, water and salt in a non-stick skillet and cook for 2 minutes. Add the pecans and stir constantly for 4 minutes. Pour onto a cookie sheet covered with parchment paper and let cool completely. Break into small pieces and set aside.
2. Directions for the salted caramel sauce: Heat the sugar and water in a heavy saucepan until completely melted and clear. Add the butter and continue cooking over medium heat until the butter starts to turn a caramel color. Whisk in the heavy cream until thickened and smooth. Remove from heat and add the salt and vanilla. Cool completely.
3. Ice cream mixture directions: In the bowl of a mixer, use the whisk attachment to beat cream on high speed until the cream forms stiff peaks, about 3-5 minutes. In a separate bowl, combine the condensed milk and vanilla. When mixture is completely blended, gently fold in the whipped cream. Line a freezer-safe large loaf pan or a 9 x 13 pan with plastic wrap. Fold in the sugared pecans to the whipped cream mixture then pour 1/3 of the mixture in the pan. Drizzle half of the caramel sauce on the top and add another third of the cream mixture. Drizzle the remaining caramel sauce on top, then finish with the remaining cream mixture. Cover with plastic wrap and place in the freezer for at least 6 hours or until fully frozen.Scoop and enjoy!