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Turtle Ice Cream

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

5 from 1 reviews

This turtle ice cream has a creamy chocolate base, toasted pecans, and swirls of hot fudge and salted caramel sauce. Sweet, salty, nutty, and delicious. 

Scale

Ingredients

  • 1 cup (240 mL) whole milk
  • 5 teaspoons cornstarch
  • 3 ounces (85 gm) bittersweet chocolate
  • ¼ teaspoon salt
  • 11/2 cups (360 mL) heavy whipping cream
  • 1 (12 ounce) can regular evaporated milk, not nonfat
  • ¾ cup (150 gm) sugar
  • ¼ cup (80 gm) light corn syrup
  • 1/3 cup (25 gm) cocoa powder
  • 1/3 cup (30 gm) toasted pecans, finely chopped
  • ¼ cup hot fudge sauce, melted but not too hot
  • ¼ cup salted caramel sauce, melted but not too hot

Instructions

  1. Combine two tablespoons of the milk with the cornstarch in a small bowl and whisk to combine. Set aside while you prepare the rest of the ice cream, but re-stir this mixture occasionally. Chop the bittersweet chocolate and place in a medium sized mixing bowl with the salt. Make an ice bath in a large bowl or your kitchen sink big enough for a gallon-sized plastic bag.
  2. Combine the remaining milk, whipping cream, evaporated milk, sugar, and corn syrup in a medium sized (at least 4 quart) saucepan. Place over medium-high heat, and bring to a boil, stirring regularly. Add the cocoa powder and whisk to combine, continuing to cook for an additional 4 minutes. To mixture will foam and bubble up, so be sure to keep stirring to keep smaller pans from overflowing! Pull the pan from the heat and whisk in the cornstarch mixture. Place back over heat and continue to cook, stirring with a spoon or a spatula, for about 1 minute. Remove from heat.
  3. Slowly drizzle the hot cream mixture over the chopped chocolate and salt, stirring regularly. Once all is combined and smooth, pour the contents of the bowl into a gallon-sized plastic bag. Place the sealed bag in the prepared ice bath and allow to chill until cold.
  4. Once the mixture is chilled, pour the contents of the bag into a prepared ice cream processing machine. Make sure that your ice cream bowl is adequately chilled. Process the ice cream according to manufacturer’s instructions until thick and fluffy, like the consistency of soft-serve ice cream. Spoon ¼ of the ice cream into a loaf pan or a container large enough to freeze the ice cream in. Drizzle with ¼ of the hot fudge and caramel and sprinkle with pecans. Repeat this process 3 more times until all the ice cream, sauces, and nuts have been used. Use a knife to swirl in the mix-ins and cover your loaf pan with a sheet of foil. Place the pan in the freezer to firm up, about 6 hours or overnight. Allow the ice cream to sit out for 5 minutes prior to scooping and ENJOY!