Step

• 1

  When ready to cook, set temperature to 500F and preheat, lid closed for 15 minutes.

• 2

  Place a large pan on the grill to preheat. Toast the pecans on the grill for 10 -15 mintues until lightly browned. Let pecans cook, then chop and set aside.

  500 ˚F / 260 ˚C

  00:15

• 3

  In a medium saucepan, warm the half-and-half. Scrape the seeds out of the vanilla bean with the back of a paring knife, then place the seeds and the bean in the half and half. Turn off the heat, cover, and steep for 30 minutes.

• 4

  Remove the vanilla bean and reheat the half-and-half until small bubbles form around the edge.

• 5

  In a large mixing bowl, whisk together the egg yolks, sugar, and salt. Steady the bowl with a towel beneath it. Slowly whisk in a small amount of half-and-half to temper the egg mixture, then whisk in the rest to combine. Pour it all back into the sauce pan.

• 6

  Cook over low heat, stirring constantly, until the egg mixture thickens and can coat the back of a spoon, about 5 minutes. Note: If the eggs start to “scramble,” remove from the heat immediately.

• 7

  Strain mixture through a fine mesh sieve. Chill the ice cream base in the refrigerator, or place over an ice bath to chill immediately.

• 8

  Freeze the ice cream according to ice cream machine instructions. When the ice cream starts to thicken, add in the chopped pecans.

• 9

  Remove the ice cream from the machine, drizzle the warm caramel over the ice cream and gently fold to swirl. Place immediately in a freezer-safe container, cover with a layer of plastic wrap directly on the ice cream and freeze until completely set.

• 10

  Ice cream can be made up to 3 days in advance. When ready to serve, allow to sit out for 10 minutes to soften. Top with salt flakes. Enjoy!