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Remove from oven and allow to cool completely before adding to ice cream. Option #2- Stove-top method: In a large pan, melt your butter, then toss in the pecans, and sprinkle the salt over top. Cook over medium heat for about 5 to 10 minutes, stirring the pecans until they are toasted and aromatic.
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Line a 9x9 pan with parchment paper. Scoop the ice cream into the pan and use an offset spatula to evenly spread it to the edges. Microwave the carmel in 30 second intervals until warmed (not hot!) and softened. Pour over the top of the ice cream and spread to the edges. Sprinkle with chopped pecans and place in freezer until solid.
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Mix the cookie crumbs with melted butter and press the crushed cookies into the prepared baking dish. Place into the freezer to set for a minimum of 30 minutes. In a large bowl, use an electric mixer to mix the chocolate pudding mix with just 1 ½ cups of milk, not the 2 cups of milk called for on the package.
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Scoop the softened vanilla ice cream over the crust and smooth out into an even layer. Drizzle the caramel topping over the vanilla ice cream and spread out. Sprinkle half of the pecans over the caramel and cover the pan; freeze for at least 2 hours. Spread the softened chocolate ice cream over the caramel/pecan layer.
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In the bowl of a stand mixer, combine the butter and sugar. Stir in the powdered sugar, vanilla and salt. Add the flour and mix until combined. Press about ⅔ of the mixture into the bottom of the prepared pan (reserve the rest of the later) and bake for 18 minutes. While the bottom crust is baking, prepare the caramel.
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Instructions. Crush the vanilla wafers into fine crumbs. Using a blender or food processor is a great way. Preheat oven for 350°. In a large mixing bowl, Stir together with butter. Blend well. Press mixture evenly into the bottom of the baking dish. Sprinkle with morsels and pecans.
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How to Make Turtle Cups. Step One: Be sure to keep the ice cream bars in the freezer while you prepare the caramel sauce and whipped cream. Step Two: Cook the sugar and water in a medium saucepan until the mixture reaches 350 degrees F and turns a medium brown or amber color. Be careful, the mixture is very hot.
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Scoop some of the ice cream into the bottom of a 2QT container (a 9x5 bread pan works great). Then drizzle some of the caramel sauce and hot fudge sauce over the top with a spoon. Repeat with 2 or 3 more layers of ice cream, and caramel and hot fudge, ending with caramel and hot fudge sauce. Sprinkle remaining pecans and candy pieces over the top.
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Yummo Ice Cream Bars (Current/upcoming flavors). Griffin even has an ice cream that supports the Sea Turtle Conservancy (ethically sourced vanilla bean ice cream with salted, buttered pecans.
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Pour caramel topping into a large mixing bowl. Gently fold a third of the whipped cream into the caramel sauce until combined. Add the rest, and continue folding until you see just a few streaks of white. Fold in about 3/4 of the rolos and pecans. Pour half of the ice cream into a 2-quart pan/container.
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Add the heavy cream to the bowl of a stand mixer fitted with a paddle attachment (or to a large mixing bowl with an electric hand mixer). Whip the cream on high speed until stiff peaks form. Finish the base. Use a rubber spatula to fold in the sweetened condensed milk and vanilla extract until well-combined.
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Add vanilla: Remove from heat and stir in vanilla extract. Step 6. Cool and refrigerate: Let the ice cream mixture cool, then refrigerate for at least 4 hours or overnight. Step 7. Churn ice cream: Pour the chilled mixture into the bowl of your ice cream machine and churn for approximately 15-20 minutes. Step 8.
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Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients. Pour the ice cream mixture into the prepared pan, layering as directed, and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
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Press the crust mixture evenly into the prepared pan. Sprinkle the pecans evenly over the crust. Set aside. In a heavy bottomed pot over medium heat, combine the 1¼ cups butter and remaining 1 cup brown sugar. Cook and stir until mixture is bubbly and comes to a boil. Boil, stirring constantly, for 2 minutes.
