3/4 cup pecans, roughly chopped
1 tbsp butter, melted
1/2 tsp salt
2 cups Dulce De Leche – store bought, or recipe here
2 cups heavy cream
3 tbsp vodka (optional, but helps consistency)
1 tsp vanilla extract
Preheat oven to 325F and combine chopped pecans, butter and salt in a baking dish, tossing to mix thoroughly. Bake 10 to 15 minutes, tossing ever 5 minutes, until golden brown. Let cool in pan.
In a large bowl, whisk together dulce de leche, heavy cream, vodka, and vanilla extract. Chill 2 to 3 hours. Churn in an ice cream maker according to manufacturer’s directions. Transfer to an airtight container and stir in salted pecans. Freeze until firm, about 2 more hours or overnight.
Recipe from alldayIdreamaboutfood.com