Pralines and Cream Ice Cream

 Pralines and Cream Ice Cream

PRALINES

• 1 ½ cups (150g) loosely packed brown sugar
• ½ cup (60mL) heavy cream
• 4 Tablespoons (28g) salted butter 
• 2 cups (109g) chopped pecans

ICE CREAM

• 4 cups (480mL) heavy cream
• 2 cup (240mL) whole milk
• 1 ½ cups (150g) granulated sugar
• 4 teaspoons vanilla extract (real)
• ¼ teaspoon salt
• ½ cup (60mL) homemade or jarred caramel sauce

Instructions

1.                 Freeze your ice cream maker’s metal canister so it’s nice and cold.

PRALINES

1.                 Combine the brown sugar, heavy cream, butter, and salt in a heavy bottomed saucepan over medium heat. Bring mixture to a boil and allow to boil for about 3 to 4 minutes to lightly caramelize the sugar.

2.       Remove saucepan from heat and, using a wooden spoon or rubber spatula, stir in the pecans. Continue stirring until the candy starts to cool and the pecans are completely coated. Allow to cool for about 10 minutes in the saucepan, then spoon coated pecans onto a parchment lined baking sheet until ready to use.

ICE CREAM

1.       In a large bowl, combine the heavy cream, milk, sugar, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve.

2.       Slowly pour ice cream mixture into the ice cream maker’s canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).

3.       When ice cream is finished churning, remove the ice cream maker from the mixer, add the cooled pralines, and stir to distribute evenly, reserving some to sprinkle on top, if desired. Pour in the caramel sauce and stir a few times to create caramel swirls.

4.       Transfer the ice cream to a freezer-safe container (like a metal loaf pan), garnish with additional pralines (if desired), and freeze for at least 2 hours. Serve with additional caramel sauce drizzled on top.