Pralines and Cream Ice Cream
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
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
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 (234°F.), 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.
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 165°F., 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.