Pralines & Cream Ice Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PRALINES
1 cup: Sugar,
1 cup: Brown sugar, firmly packed
3/4 cup: Buttermilk,
2 cup: Pecans, coarsely chopped
1/8 tsp: Salt,
2 tbsp: Butter or margarine,
1/2 tsp: Baking soda,
1 1/2 tbsp: Vanilla extract,
ICE CREAM
2 1/4 cup: Sugar,
1/3 cup: All purpose flour,
1/4 tsp: Salt,
3: Eggs, beaten
5 cup: Whole milk,
1 quart: Whipping cream,
1 1/2 tbsp: Vanilla,
Plus Pralines, above
Directions:
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 (234~), 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. BUT DONT EAT THEM! Crumble coarsely and measure out
3 1/2 cup 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 165~, 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 manufacturers instructions. Remove dasher and fold in 3 1/2 cups
crumbled pralines. Let ripen for 1 hour before serving.
Source from luhu.jp
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~), 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. BUT DONT EAT THEM! Crumble coarsely and measure out
3 1/2 cup 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 165~, 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 manufacturers instructions. Remove dasher and fold in 3 1/2 cups
crumbled pralines. Let ripen for 1 hour before serving.
Source from luhu.jp
Tags
Ice cream