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Praline Crunch Ice Cream

 Praline Crunch Ice Cream
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."
6 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing


  • 1-3/4 cups milk
  • 2/3 cup sugar
  • 2 eggs, beaten
  • 2 cups heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 tablespoon butter
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1/2 cup chopped pecans
  • 1 cup butter, cubed
  • 1/2 cup water
  • 1 tablespoon light corn syrup
  • 2 cups sugar
  • 1 cup heavy whipping cream


  • 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 over low heat until mixture is
  • just thick enough to coat a metal spoon and a thermometer reads at
  • least 160°, stirring constantly. Do not allow to boil. Remove
  • from heat immediately.

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Praline Crunch Ice Cream (continued)

Directions (continued)

  • Quickly transfer to a large bowl; place bowl in a pan of ice water.
  • Stir gently and occasionally for 2 minutes. Stir in cream and
  • vanilla. Press plastic wrap onto surface of custard. Refrigerate
  • several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. (Refrigerate any remaining mixture
  • until ready to freeze.) Transfer ice cream to freezer containers,
  • allowing headspace for expansion. Freeze 2-4 hours or until firm.
  • Repeat with any remaining ice cream mixture.
  • 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 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 4 minutes. Stir 6-8 minutes
  • or until mixture is caramel-colored. Remove from 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.