Pecan Praline Ice Cream
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.
Servings: 12 servings
Calories: 345kcal
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.
Nutrition
Calories: 345kcal | Carbohydrates: 22g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 90mg | Potassium: 161mg | Fiber: 1g | Sugar: 21g | Vitamin A: 828IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
