Praline and Pecan Ice Cream
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.
Servings: 8
Calories: 604kcal
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.
Nutrition
Calories: 604kcal | Carbohydrates: 56g | Protein: 6g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 142mg | Potassium: 273mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1243IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg