Turtle Ice Cream

I love ice cream. Seriously. On my recent 'One Word' note on Facebook I listed ice cream as my favorite thing, that is how much I love it. It's partly genetic as my father loved ice cream too. He also loved Turtles candy and I remember sneaking into his sock drawer as a kid to steal this irresistible treat of caramel, chocolate, and pecans. Making ice cream is also one of my favorite things (I'm feeling very Oprah with all this 'my favorite things' talk) and I haven't made any in a while. I recently found a recipe for Dulce de Leche ice cream on Smoky Mountain Cafe. This became the latino inspired caramel base for this Turtle Ice Cream. I tossed in some chocolate and pecans and now have a creamy, frozen translation of the candy that for me evokes chocolate-covered memories of my father and my childhood. I think Daddy would have loved this and I hope you do too!

Turtle Ice Cream
adapted from Katherine at Smoky Mountain Cafe

1-3/4 cup whipping cream
1-3/4 cup skim milk
1 can condensed milk (14 oz.)
1/2 can La Lachera Dulce de Leche (7 oz.)
1 (3.4 oz.) box of instant Cheeecake pudding mix
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecans
1 cup coarsely chopped milk chocolate chips

Place all of the ingredients except the pecans and chocolate pieces in a mixing bowl and whisk until thoroughly combined and the pudding and Dulce de Leche is dissolved. Cover and chill in the fridge for about 6 hours.

Place mixture in ice cream maker and process for about 15 minutes until it is smooth and creamy. Fold in chopped pecans and chocolate. Place mixture in airtight container and freeze for at least two hours.