Got a hankering for something sweet? Praline ice cream is the perfect blend of yummy, nutty, and creamy goodness. When combined with caramel sauce and sprinkled with candied pecans, it’s the ideal frozen treat. This praline ice cream recipe (complete with toppings) will satisfy your sweet tooth and have you coming back for seconds (and maybe thirds).
Praline Ice Cream Ingredients
- Milk: It gives your ice cream a deliciously creamy texture.
- Butter: You’ll be toasting chopped pecans in butter for the topping. Toasting nuts in butter unlocks their flavor and is an essential step. Butter is also a main ingredient in the caramel sauce.
- Sugar: Sugar adds sweetness and body to your ice cream, but don’t overdo it—too much sugar in a recipe can prevent the ice cream from freezing. You’ll also be adding sugar to your caramel sauce.
- Brown sugar: Add brown sugar to your pecans to create a sweet glaze.
- Eggs: Their addition will make your praline ice cream smoother and longer-lasting. Eggs also prevent ice cream from melting too quickly.
- Heavy whipping cream: Heavy whipping cream helps give ice cream its smooth and whipped texture.
- Vanilla extract: Improves the overall flavor of your praline ice cream.
- Light corn syrup: An essential ingredient for your caramel sauce, light corn syrup helps stabilize the sugars.
- Ground nutmeg: Incorporating a dash of nutmeg into your candied pecans will add depth and richness.
- Ground cinnamon: Cinnamon pairs nicely with nutmeg, resulting in a more nuanced flavor.
- Chopped pecans: They provide a delightful crunch and texture to your ice cream, but be sure not to burn them.
Directions
Step 1: Whisk heated milk, sugar, and eggs
In a saucepan, heat milk to 175°F and stir in the sugar until it completely dissolves. Then, whisk a small amount of the hot mixture into the eggs. Return this mixture to the pan and cook everything over low heat, stirring constantly (do not allow it to boil). The mixture is done when it’s just thick enough to coat a metal spoon and the thermometer reads at least 160°F. Remove from heat immediately.
Editor’s Tip: Be sure to properly emulsify the mix while it’s still warm. Otherwise, you may end up with chunks of milk fat in your finished product.
Step 2: Transfer and refrigerate the mixture
Next, transfer the mixture to a large bowl and place the bowl in a pan of ice water. Gently stir everything for at least two minutes and add the heavy whipping cream and vanilla. Press plastic wrap onto the surface of the (now) custard. Refrigerate it for several hours, or ideally overnight.
Step 3: Fill the cylinder of your ice cream machine
Then, fill the cylinder of your ice cream maker two-thirds full (no more than this because the ice cream needs space to aerate and freeze properly). Freeze according to the manufacturer’s directions, then transfer the mixture to an airtight container and freeze for at least four to five hours before serving.
Editor’s Tip: Both the mixture and your ice cream maker should be as cold as possible during this step—not partly frozen, but completely frozen. This will help achieve tiny ice crystals, the key to creamy ice cream.
Step 4: Make the candied pecans
Melt the butter over medium heat in a heavy skillet. Stir in the brown sugar, cinnamon, and nutmeg, and let everything cook until the sugar is dissolved. Add the pecans and stir until they’re fully coated, then spread them on a greased foil-lined baking sheet and let them cool completely.
Editor’s Tip: You can prevent burning your chopped pecans by toasting them on low heat and stirring them constantly.
Step 5: Make the caramel sauce
Now, it’s time to make your sauce. First, combine the butter, corn syrup, and water in a heavy saucepan. Cook and stir over medium-low heat until the butter is melted, then add sugar and cook until it’s dissolved. Bring the mixture to a boil over medium-high heat without stirring and boil for four minutes. Stir for another six to eight minutes, or until the mixture is caramel-colored. Remove from the heat and carefully stir in the cream until smooth. Drizzle the caramel sauce and sprinkle the candied pecans over your ice cream before serving.
How to Store Praline Ice Cream
Store your praline ice cream in an airtight container in the freezer to ensure it stays fresh for as long as possible. Your container should be specifically designed for freezer storage.
Praline Ice Cream Tips
How long does homemade praline ice cream last?
Your praline ice cream will last up to a month if stored in a container with a tight-fitting lid.
Can I make praline ice cream without an ice cream maker?
Yes, you can make ice cream without an ice cream maker.
How can I get the best flavor?
It’s worth investing in the highest-quality dairy products to ensure the freshest flavor. If you can, get your milk, eggs, butter, and cream from a smaller dairy producer like a farmer’s market. You’ll definitely notice a difference in the quality and flavor.
