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Praline Ice Cream

Total Time

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

Makes

about 1-1/2 quarts ice cream (2-1/2 cups sauce)

If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. —Julia Register, Huntersville, North Carolina
Praline Ice Cream Recipe photo by Taste of Home
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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

  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, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately.
  2. 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.
  3. 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.
  4. For candied pecans, 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.
  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 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.

Praline Ice Cream Tips

How do you store praline ice cream?

You can store praline ice cream in a freezer container in the freezer. It's best eaten within two weeks, but most homemade ice creams can be stored for up to 10 weeks.

Can you make praline ice cream without an ice cream freezer?

You can make praline ice cream without an ice cream freezer, but we do recommend you use one for maximum effectiveness. If you don't have one, try following our guide on how to make ice cream without an ice cream maker.

How do you avoid burning the candied pecans?

You can avoid burning the candied pecans by stirring them consistently after you add them to the skillet. Once you get the hang of it, try this tasty take on candied pecans or try these praline cookies.

Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

1/2 cup ice cream with about 3 tablespoons sauce and 1 tablespoon pecans: 611 calories, 43g fat (25g saturated fat), 146mg cholesterol, 176mg sodium, 55g carbohydrate (54g sugars, 0 fiber), 4g protein.

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