Praline Ice Cream
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
YIELD: 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
Ingredients
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1-3/4 cups milk
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2/3 cup sugar
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2 eggs, beaten
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2 cups heavy whipping cream
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1 teaspoon vanilla extract
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CANDIED PECANS:
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1 tablespoon butter
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1/4 cup packed brown sugar
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1/4 teaspoon ground cinnamon
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Dash ground nutmeg
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1/2 cup chopped pecans
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CARAMEL SAUCE:
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1 cup butter, cubed
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1/2 cup water
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1 tablespoon light corn syrup
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2 cups sugar
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1 cup heavy whipping cream
Directions
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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.
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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.
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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.
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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.
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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.
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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