Rich, creamy, and decadent, Pecan Praline Ice Cream is a classic Southern-inspired treat. This simple-to-make, custard-based vanilla ice cream is loaded with crunchy pieces of buttery, caramelized pecans, offering pure indulgence in every spoonful.
Why You'll Love This Pecan Praline Ice Cream Recipe
The combination of the sweet and crunchy pralines with the creamy ice cream is simply crunchy, butter, and oh-so-delicious. This custard-based homemade cream ice cream is ultra smooth and cream, putting store-bought versions to shame.
- Easy to Make: The ingredients are simple and and easy to find.
- Delicious: The combination of creamy ice cream and crunchy pralines is simply irresistible.
- Perfect Anytime: Whether you're serving it at a summer picnic or a holiday party, praline and pecan ice cream is sure to be a hit.
Ingredients Overview
To make the pecan praline from scratch you'll need some pecan halves, brown sugar, and butter. That's it. You can also purchase candied pecans if you want to save time. For the custard base, you'll want to use heavy cream, half and half, brown sugar (not white sugar), eggs that we'll temper, and some vanilla extract.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Praline and Pecan Ice Cream
Start by making the buttery, crunch pecan praline and cooling them. It's super easy, but you can use store bought instead as well. I used to have 7 pecan trees, and my daughters would make a sell stand and sell full paper lunch bags at $1 per pound, we had so many pecans!
After making the pecan praline, you'll make the custard base and chill it before adding it to a frozen Cuisinart freezer bowl and churning.
Make the Pecan Praline First
Step 1: In a large skillet over medium heat add the pecans and butter. Stir until the butter is melted.
Step 2: Add the brown sugar and stir until the sugar melts and coats the pecans.
Step 3: Remove from heat and transfer the sugar coated pecans to a plate or parchment paper to cool.
Prepare the Custard Base
Step 1: Add the half & half and the brown sugar to a sauce pan and heat on medium heat.
Step 2: When half & half mixture reaches 175℉, remove from heat.
Step 3: To temper the eggs, slowly trickle about ½ cup the hot half & half mixture into a bowl with the beaten eggs, mixing constantly to combine.
Step 4: Slowly add the tempered egg mixture to the sauce pan of hot half & half mixture, stirring constantly with a whisk.
Step 5: Return the heat back to medium, stirring constantly with a whisk, until temperature just reaches 160°F.
Step 6: Remove from heat and set sauce pan in a bowl of cold water. Cool for 2 to 4 minutes.
Cooling Trick
Run 2" of cold water in the sink right before tempering the eggs. Turn the spigot to the other side of the sink and set the pan in the cool sink water.
Step 7: Stir in the heavy cream and the vanilla, blending with the egg tempered half & half mixture. Cover with plastic wrap so that the film touches the custard, and place in the refrigerator to chill for at least 2 hours.
Step 8: Pour the chilled custard into the freezer bowl of your Cuisinart Ice Cream Maker. Set to the "ice cream" setting, or about 25 minutes. If you have a different brand of electronic ice cream maker, just follow the manufacturers directions.
Step 9: During the last 5 minutes of the churning cycle, add the candied praline pecans.
Step 10: You can enjoy your homemade praline and cream ice cream immediately, but it will be more like soft serve ice cream. Normally, for scoop ice cream, you set the ice cream in a freezer for a 'hardening' phase of 1 to 2 hours.
Step 11: After the churning cycle is complete, carefully lift the dasher out of the ice cream makers freezer bowl. Scrape the ice cream off into the freezer bowl.
Step 12: Transfer the soft serve ice cream to smaller ice cream tubs an set in the freezer to harden for about 1 - 2 hours. When the ice cream has hardened to your preference, scoop up into bowls and serve! Top with whipped cream, caramel sauce, fresh berries, or even a sprinkle of cinnamon.
Serving Suggestions
For more Cuisinart ice cream maker sized classics, see our recipes for Turtle Ice Cream, Peaches and Cream Ice Cream, and Chocolate Marshmallow Ice Cream.
Substitutions and Variations
Here are a few delicious variations using this recipe:
- Bourbon Infusion: Enhance the Southern flavor by adding 1 teaspoon of bourbon extract or 2-3 tablespoons of your favorite bourbon to the ice cream base. It beautifully complements the brown sugar and pecan praline.
- Caramel Swirl: For an extra layer of decadence, swirl in some caramel sauce after churning the ice cream.
- Nut Alternatives: While pecans are classic, you can experiment with other nuts like walnuts or even toasted almonds in your praline for a different crunchy texture and flavor.
Tips for Success
Here are a few tips for making this recipe:
- Freeze the Bowl: For Cuisinart models with a freezer bowl, make sure it's frozen solid. This typically takes at least 12-24 hours. A fully frozen bowl is essential for proper churning and consistency.
- Prepare Praline Ahead: Make your pecan praline candy well in advance. It needs to cool and harden completely before you can break it into pieces and fold it into the ice cream. You can even store it in an airtight container at room temperature for a few days.
- Temper Eggs Properly: When adding eggs to the warm custard base, slowly whisk a small amount of the hot mixture into the beaten eggs first. This gradually raises their temperature. Then, slowly pour the tempered egg mixture back into the main pot, whisking constantly. Cook until the mixture coats the back of a spoon and reaches no higher than 160∘F (71∘C), which pasteurizes them without curdling.
- Chill Your Base Thoroughly: This is crucial for custard-based ice cream. Ensure your cooked custard base is completely chilled in the refrigerator for at least 4-6 hours, or preferably overnight, before churning. A well-chilled base freezes faster and results in a smoother texture.
- Add Praline at the End: Incorporate the crushed pecan praline pieces during the last 5 minutes of churning, or when the ice cream has almost reached its desired consistency. This prevents them from clumping at the bottom and ensures they're evenly distributed.
- "Cure" for Firmness: After churning, your ice cream will be soft-serve consistency. Transfer it to an airtight container and "cure" it in the freezer for at least 2-4 hours to firm up to a scoopable texture.
Storage Options
Some recommended storage options for this recipe are:
- Freezer: Store freshly churned ice cream in an airtight container in the coldest part of your freezer for up to 2 weeks for the best texture and flavor.
- Freezer: For longer storage, up to 1 month, press a piece of plastic wrap directly onto the surface of the ice cream before putting on the lid. This helps prevent ice crystals from forming.
- Prevent Freezer Burn: Press a piece of plastic wrap directly onto the surface of the ice cream before putting on the lid of the container. This helps prevent ice crystals and freezer burn.
Related Recipes
- Homemade Peach Ice Cream
- Coffee Biscotti
- Chocolate Marshmallow Ice Cream
- Ice Cream Maker Vanilla Ice Cream
- Cookie Monster Ice Cream
Frequently Asked Questions
Yes, for a custard-based ice cream like this, cooking the base is essential. It thoroughly blends the ingredients, thickens the mixture for a richer texture, and pasteurizes the eggs for safety.
Icy ice cream often results from not chilling the base thoroughly enough, not churning it cold enough, or having too much water content in the base.
Custard can curdle if heated too quickly or if the eggs are not tempered properly. Heat gently over medium-low heat, whisk constantly, and remove from heat immediately when it coats the back of a spoon.
Chilled Dessert Recipes
Get The Recipe!
Pecan Praline Ice Cream
Equipment
- Cuisinart Ice Cream Maker
- 5.25 x 9.25 Loaf Pan
- ThermoPro Thermometer
Ingredients
Homemade Pecan Praline
- 2 tablespoon butter
- 1 cup pecans
- ¼ cup brown sugar
Praline Pecan Ice Cream Custard
- 2 cup half & half
- ¾ cup brown sugar
- ⅛ teaspoon salt
- 2 eggs beaten in a bowl
- 2 cups heavy cream
- 1 tablespoon vanilla
Instructions
Homemade Pecan Praline
- In a large skillet over medium heat add the pecans and butter. Stir until the butter is melted. Add the brown sugar and stir until the sugar melts and coats the pecans.2 tablespoon butter, 1 cup pecans, ¼ cup brown sugar
- Remove from heat and transfer the sugar coated pecans to a parchment paper covered plate to cool.
Make the Custard Base
- Add the half & half, the brown sugar, and the salt to a sauce pan and heat on medium heat. When half & half mixture reaches 175℉, remove from heat.2 cup half & half, ¾ cup brown sugar, ⅛ teaspoon salt
Temper the Eggs
- Slowly trickle about ½ cup the hot half & half mixture into a bowl of beaten eggs, mixing constantly to combine and temper the eggs.2 eggs
- Slowly add the tempered egg mixture to the sauce pan of hot half & half mixture, stirring constantly with a whisk.
- Return to heat and cook, stirring constantly with a whisk, until temperature reaches 160°F.
- Remove from heat and set sauce pan in a bowl of cold water. Cool for 2 to 4 minutes. PRO TIP: Run 2" of cold water in the sink right before tempering the eggs. Turn the spigot to the other side of the sink and set the pan in the cool water.
- Stir in the heavy cream and the vanilla, blending with the egg tempered half & half mixture.2 cups heavy cream, 1 tablespoon vanilla
Chill the Base
- Cover with plastic wrap so that the film touches the custard, and place in the refrigerator and chill for at least 2 hours.
Churn
- Pour the chilled custard into the freezer bowl of your Cuisinart Ice Cream Maker. Set to the "ice cream" setting, or about 25 minutes. If you have a different brand of electronic ice cream maker, just follow the manufacturers directions.
- During the last 5 minutes of the churning cycle, add the candied praline pecans.
- After the churning cycle is complete, carefully lift the dasher out of the ice cream makers freezer bowl. Scrape the ice cream off into the freezer bowl.
- Transfer the soft serve ice cream to smaller ice cream tubs and set in the freezer to harden for about 1 - 2 hours. When the ice cream has hardened to your preference, scoop up into bowls and serve!
Notes
- Freeze the Bowl: For Cuisinart models with a freezer bowl, make sure it's frozen solid. This typically takes at least 12-24 hours. A fully frozen bowl is essential for proper churning and consistency.
- Prepare Praline Ahead: Make your pecan praline candy well in advance. It needs to cool and harden completely before you can break it into pieces and fold it into the ice cream. You can even store it in an airtight container at room temperature for a few days.
- Temper Eggs Properly: When adding eggs to the warm custard base, slowly whisk a small amount of the hot mixture into the beaten eggs first. This gradually raises their temperature. Then, slowly pour the tempered egg mixture back into the main pot, whisking constantly. Cook until the mixture coats the back of a spoon and reaches no higher than (), which pasteurizes them without curdling.
- Chill Your Base Thoroughly: This is crucial for custard-based ice cream. Ensure your cooked custard base is completely chilled in the refrigerator for at least 4-6 hours, or preferably overnight, before churning. A well-chilled base freezes faster and results in a smoother texture.
- Add Praline at the End: Incorporate the crushed pecan praline pieces during the last 5 minutes of churning, or when the ice cream has almost reached its desired consistency. This prevents them from clumping at the bottom and ensures they're evenly distributed.
- "Cure" for Firmness: After churning, your ice cream will be soft-serve consistency. Transfer it to an airtight container and "cure" it in the freezer for at least 2-4 hours to firm up to a scoopable texture.
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