Praline Crunch Ice Cream Recipe

Praline Crunch Ice Cream Recipe
Praline Crunch Ice Cream Recipe photo by Taste of Home
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Praline Crunch Ice Cream Recipe

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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."
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling Process: 20 min./batch + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Praline Crunch Ice Cream in Country Woman July/August 2006, p47

Nutritional Facts

1 cup: 1222 calories, 87g fat (50g saturated fat), 330mg cholesterol, 437mg sodium, 109g carbohydrate (104g sugars, 1g fiber), 8g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
Originally published as Praline Crunch Ice Cream in Country Woman July/August 2006, p47

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