Praline Ice Cream Recipes

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PRALINE ICE CREAM



Praline Ice Cream image

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

Provided by Taste of Home

Categories     Desserts

Time 50m

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

Number Of Ingredients 17

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

Steps:

  • 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., 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., 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., 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., 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 : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.

PRALINE ICE CREAM



Praline Ice Cream image

This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.

Provided by Molly53

Categories     Frozen Desserts

Time 20m

Yield 2 quarts

Number Of Ingredients 7

1 1/2 cups pralines, finely crushed (Pralines Aux Pacanes - Pecan Pralines or your own recipe)
3 cups milk
4 egg yolks, well beaten
3/4 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream

Steps:

  • Stir milk gradually into egg yolks.
  • Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
  • Chill thoroughly.
  • Whip cream to very soft peaks (it won't quite hold its shape).
  • Add pralines, vanilla and whipped cream.
  • Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).

Nutrition Facts : Calories 1244.9, Fat 87.6, SaturatedFat 52.4, Cholesterol 673.4, Sodium 339.6, Carbohydrate 98.3, Sugar 75.6, Protein 20.5

CINNAMON PRALINE ICE CREAM



Cinnamon Praline Ice Cream image

Provided by Food Network

Categories     dessert

Yield 1 1/2 quarts

Number Of Ingredients 12

1 teaspoon vegetable oil
3/4 cup white sugar
2 tablespoons water
1 cup sliced almonds
3 cups milk
4 cinnamon sticks
8 large egg yolks
1 cup plus one brown tablespoon packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1 cup crema, creme fraiche or sour cream

Steps:

  • Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
  • Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
  • Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

PRALINE ICE-CREAM PUFFS



Praline Ice-Cream Puffs image

Here's a great do-ahead dessert that's sure to please the kids as well as the adults!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h28m

Yield 12

Number Of Ingredients 7

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
3 pints vanilla ice cream (12 scoops)
1 jar (12.5 ounces) caramel topping
1 cup chopped pecans

Steps:

  • Heat oven to 400°F.
  • Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continute beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
  • Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough.
  • Fill puffs with ice cream; replace tops. Cover and freeze until serving. Drizzle with caramel topping. Sprinkle with pecans. Store covered in freezer.

Nutrition Facts : Calories 415, Carbohydrate 44 g, Cholesterol 100 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg

PRALINE ICE CREAM SAUCE



Praline Ice Cream Sauce image

Make and share this Praline Ice Cream Sauce recipe from Food.com.

Provided by TGirl

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 cup half-and-half
2 tablespoons butter
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecan halves

Steps:

  • Combine all ingredients in sauce pan.
  • Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
  • Cool slightly before serving over vanilla ice cream.
  • NOTE: May refrigerate for several days in covered container.
  • To reheat, add small amount of cream, then heat on stovetop until smooth.

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