Praline Crunch Ice Cream Recipe

Praline Crunch Ice Cream Recipe photo by Taste of Home

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If you're a caramel lover, you'll want to try Julia Register's recipe for homemade ice cream topped with pralines and a rich caramel sauce. The Huntersville, North Carolina cook reports that she has used this recipe for ice cream socials at her church. "The homemade caramel sauce goes over well."

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Praline Crunch Ice Cream Recipe

Prep: 30 min. + chilling Process: 20 min./batch + freezing

Yield: 6 Servings

30 20 50

Ingredients

1-3/4 cups milk
2/3 cup sugar
2 eggs, beaten
2 cups heavy whipping cream
1 teaspoon vanilla extract
CANDIED PECANS:
1 tablespoon butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup chopped pecans
CARAMEL SAUCE:
1 cup butter, cubed
1/2 cup water
1 tablespoon light corn syrup
2 cups sugar
1 cup heavy whipping cream

Directions

In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
In a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir for 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely.
For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil for 4 minutes. Stir for 6-8 minutes or until mixture is caramel-colored. Remove from the heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream. Yield: about 1-1/2 quarts ice cream (1-1/2 cups sauce).

Nutritional Facts 1 serving (1 cup) equals 1,222 calories, 87 g fat (50 g saturated fat), 330 mg cholesterol, 437 mg sodium, 109 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Praline Crunch Ice Cream in Country Woman July/August 2006, p47

Chocolate Milk Ice Cream

Here’s a tip for chocolate lovers. Substitute chocolate milk for plain milk when you’re making homemade ice cream. It’s a fun substitution that has endless possibilities! —Jackie W., Laotto, Indiana