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Pralines and Cream Ice Cream Recipe
 
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Pralines and Cream Ice Cream

Pralines
1 C. sugar
1/8 t. salt
1 C. brown sugar; firmly packed
2 T. butter
3/4 C. buttermilk
1/2 t. baking soda
2 C. pecans; coarsely chopped
1 1/2 T. vanilla extract

Ice Cream
2 1/4 C. sugar
5 C. whole milk
1/3 C. flour
1 qt. whipping cream
1/4 t. salt
1 1/2 T. vanilla
3 beaten eggs
Plus Pralines, above

Pralines:
Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar is dissolved. Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan.

Uncover and cook to soft ball (234F.), stirring constantly. Remove from heat and stir in soda and vanilla. Add butter and beat with a wooden spoon until mixture begins to thicken. Working quickly, drop by tablespoons onto buttered wax paper.

Makes 1 1/2 - 2 dozen pralines. Crumble coarsely and measure out 3 1/2 cups of the crumblies for this ice cream.

Ice Cream:
Combine sugar, flour, and salt in a Dutch oven. Add eggs, and stir until smooth. Stir in milk and cook over medium heat until thermometer reaches 165F., stirring constantly.

Remove from heat and let cool slightly; Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and whisk in chilled custard. Pour into freezer container of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions.

Remove dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving.

Ice Cream Recipe Provided By
  Razzle Dazzle Recipes