The inspiration for this ice cream came from Turtles Chocolates. Creamy caramel and crunchy pecans coated in rich chocolate. Mmmmmm, I love turtles. When I told my husband I was creating Turtle Ice cream, he had no idea what I was talking about. Clearly, his mother did not have a candy drawer in the living room where she “hid” the chocolates that were meant for company.
Of course that drawer was a magnet for my sisters and I. We’d try to quietly sneak chocolates, but the drawer had a brass knocker handle that would clunk every time we opened and closed the drawer. The variety box of chocolates would be filled with half-eaten cherry and cream filled chocolates. All the nut and caramel ones were gone. My mother would be so embarrassed and angry at us when she went to serve the chocolates to company. Ah, sweet childhood memories!
Turtles were the most coveted box in the drawer and it was always filled with empty candy cups. For my version of Turtle Ice Cream, I started with a base of salted caramel ice cream from Rose Levy Beranbaum’s book, “Rose’s Ice Cream Bliss.” You will need an ice cream machine to make this recipe.
The blogosphere is awash with quick, no-churn ice cream recipes. Essentially, no churn ice cream does not contain eggs, and relies on sweetened condensed milk to thicken the ice cream. The big draw to most of these recipes is that they do not require an ice cream machine. You just mix the ingredients and freeze. Sound perfect until you taste the ice cream. No matter what flavour you add, I find that the sweetened condensed milk overpowers everything. Plus, it has a strange texture. I don’t understand the appeal.
Rose’s recipe is extremely detailed and fool proof. She walks you through all the steps and explains why things work. I’m a big fan. Her first book “The Cake Bible” is the most dog eared book on my shelf. Published in 1988, it has stood the test of time.
I dipped the top of the sugar cones with melted chocolate and rolled it in toasted pecans, because we’re fancy here at saltandserenity. Plus, it makes a pretty picture. It’s all in the details.
To the base of salted caramel ice cream, I added buttered toasted pecans and chunks of caramel candy. You can make your own caramel candy, or just buy the Kraft caramels and cut them into quarters. For the chocolate, I envisioned ribbons of hot fudge sauce rippling through the ice cream. I made a simple hot fudge sauce and layered it through the ice cream before freezing. Then I drizzled on some extra after scooping.
Faith Feingold Mmmm! Beautiful photos! Remember how hard it was to open the drawer on the bottom of the stairs in the hallway? It made so much noise when we opened it. 💕
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- saltandserenity Post author
Thanks Faith. I forgot about that drawer but now that you reminded me, I can close my eyes and it takes me right back to that place.
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- Michelle Marcotte
Oh, I think this must be the ice-cream that is served in Heaven!
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- saltandserenity Post author
Thanks Michelle. I am sure you are right!
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- Shelli
Oh my this looks and sounds amazing. The pics and description are making my mouth water. Too bad we are both at our cottages and taste testing not possible.
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- saltandserenity Post author
Thanks Shelli.It was delicious. Sadly it’s all gone or I would share!!
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- romain
A bit of an odd comment (and perhaps I am missing something here) but you really should try to find ways to share your wonderful photography with the world. Instagram or commercialize your blog. I don’t know what but your eye is wonderful.
Brilliant work! Truly…
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- saltandserenity Post author
Thanks so much Romain for your kind words! I do share my work on Instagram (@saltandserenity). At this point, it’s just a hobby for me and I’m not really interested in commercializing my blog. I just get great pleasure in doing this and that’s enough for me right now.
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Faith Feingold 
Shelli 
romain 