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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VERIFIED BY Taste of Home Test Kitchen
- 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
- 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