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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

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

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Praline Crunch Ice Cream (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.