Praline and Pecan Ice Cream is rich, velvety vanilla ice cream loaded with crunchy pieces of buttery pralines. Deliciously decadent yet surprisingly simple, this classic pairing is a treat for all ice cream lovers everywhere.
Why You Will Love This Recipe
The combination of the sweet and crunchy pralines with the creamy ice cream is simply irresistible. This pralines and cream ice cream recipe truly puts store-bought to shame.
- Easy to make. The ingredients are simple and and easy to find.
- It's delicious. The combination of creamy ice cream and crunchy pralines is simply irresistible.
- Versatile. You can serve it plain, or you can add your favorite toppings, such as chocolate sauce, whipped cream, or fruit.
- Perfect for any occasion. Whether you're serving it at a summer picnic or a holiday party, praline and pecan ice cream is sure to be a hit.
Jump to:
- Why You Will Love This Recipe
- Praline and Pecan Ice Cream Ingredients
- How to Make Praline and Pecan Ice Cream
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Freezing
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Praline and Pecan Ice Cream Ingredients
If you make the pecan praline, your homemade pralines and cream ice cream will be better than anything you've purchased!
For The Pecan Praline
- Pecans - Shelled and sifted of any debris.
- Brown sugar - Dark or light.
- Butter - Real butter, it matters to the flavor.
PRO TIP: You can also use store bought candied pecans.
For The Ice Cream Custard
- Half and Half
- Brown Sugar - Dark or light.
- Eggs - Lightly beaten.
- Heavy Cream - Use cream that is at least 30% butter fat.
- 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
- This recipe is made for a Cuisinart electronic ice cream maker.
- You can also pour the ice cream mixture into any electronic or manual crank ice cream maker.
- If you don't have an ice cream maker simply pour into a loaf pan and freeze for 8 hours.
Make the Pecan Pralines
Making buttery, crunch pecan praline is easy, but you can use store bought as well. This Southern classic treat is made every Fall when the pecan trees gift their abundance.
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!
- 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.
- Remove from heat and transfer the sugar coated pecans to a plate or parchment paper to cool.
Prepare the Ice Cream Custard
- Add the half & half and the brown sugar to a sauce pan and heat on medium heat.
- When half & half mixture reaches 175℉, remove from heat.
- Slowly trickle about ½ cup the hot half & half mixture into a bowl of beaten eggs, mixing constantly to combine and temper the 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.
Chill & Churn The Custard
- 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 for 2 hours to chill.
- Pour the chilled custard into the freezer bowl of your Cuisinart Ice Cream Maker. Set to the "ice cream" or "gelato" settings. 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.
Remove Dasher And 'Harden'
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.
- 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 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!
PRO TIP: Reserve some Praline Pecan to add as a topping!
Serving Suggestions
This cool and sweet dessert is the perfect upgrade to an otherwise ordinary scoop of ice cream, featuring crunchy caramelized pecans that will satisfy even the most discerning palate. Serve as a dessert ending to any meal.
Love ice cream? So do we! See our other ice cream recipes:
- Dairy Free Strawberry Ice Cream
- Banana Pudding Cheese Cake Ice Cream
- Chocolate Marshmallow Ice Cream
- Sugar Free Mango Sorbet
- Acai Berry Gelato
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few scrumptious variations using this recipe as a base:
- Use different types of nuts, such as almonds, walnuts, or hazelnuts.
- Add different flavors to the ice cream base, such as chocolate, vanilla, or mint.
- Use a different type of sweetener, such as honey or maple syrup.
- Add a splash of liqueur, such as brandy or rum.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this praline pecan ice cream recipe.
- Cuisinart Ice Cream Maker ICE30
- Cuisinart Ice Cream Maker ICE70 - Makes Gelato, Sorbet, and Ice Cream!
- Extra ICE30 Freezer Bowl This way you can make two batches on the same day!
- Extra ICE70 Freezer Bowl
- Ice Cream Storage Tubs, 1 quart
- Long Scoop Ice Cream container
Storage and Freezing
Praline pecan ice cream can be stored in the freezer for up to 2 months. Be sure to store it in an airtight container to prevent it from absorbing other flavors.
Tips for Success
- Make sure the pralines are completely cooled before adding them to the ice cream. This will prevent them from melting and making the ice cream runny.
- Let the ice cream cool completely before churning it. This will prevent the ice cream from becoming too icy.
- If you don't have an ice cream maker, you can still make this recipe. Simply freeze the ice cream mixture in a shallow pan and freeze until frozen.
Frequently Asked Questions
Yes, you can make this praline pecan ice cream without an ice cream maker. Simply freeze the mixture in a aluminum foil lined loaf pan in the freezer for 6 to 8 hours.
This Praline and Pecan Ice Cream recipe makes approximately 1 ½ quarts.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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📖 Recipe
Praline and Pecan Ice Cream
Ingredients
Homemade Pecan Praline
- 2 tablespoon butter
- 1 cup pecans
- ⅓ cup brown sugar
Praline Pecan Ice Cream Custard
- 2 cup half & half
- 1½ cup brown sugar
- ⅛ teaspoon salt
- 2 eggs beaten in a bowl
- 2 cup 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, ⅓ cup brown sugar
- Remove from heat and transfer the sugar coated pecans to a parchment paper covered plate to cool.
Praline Pecan Ice Cream Custard
- 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, 1½ cup brown sugar, ⅛ teaspoon salt
- 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. Cover with plastic wrap so that the film touches the custard, and place in the refrigerator for 2 hours to chill.2 cup cream, 1 tablespoon vanilla
Churn The Praline Pecan Ice Cream
- Pour the chilled custard into the freezer bowl of your Cuisinart Ice Cream Maker. Set to the "ice cream" or "gelato" settings. 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
- Make sure the pralines are completely cooled before adding them to the ice cream. This will prevent them from melting and making the ice cream runny.
- Let the ice cream cool completely before churning it. This will prevent the ice cream from becoming too icy.
- If you don't have an ice cream maker, you can still make this recipe. Simply freeze the ice cream mixture in a shallow pan and freeze until frozen.
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