Toasted Pecan Praline Ice Cream
Toasted Pecan Praline Ice Cream
Ingredients
For the Toasted Pecans
- 1 cup pecan halves, toasted and roughly chopped
For the Praline
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks, large
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- 1
Toast the pecan halves in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat, let cool, then roughly chop. Set aside.
⏱️ 7 min
- 2
Prepare the praline: Line a baking sheet with parchment paper and lightly grease it. In a heavy-bottomed saucepan, combine 1 cup granulated sugar, water, and light corn syrup. Stir gently over medium heat until the sugar dissolves. Increase heat to medium-high and cook without stirring until the mixture reaches a deep amber color, about 8-12 minutes. Use a pastry brush dipped in water to wipe down any sugar crystals on the sides of the pan.
⏱️ 15 min
- 3
Remove the saucepan from heat. Carefully stir in the unsalted butter until melted. Then quickly stir in the baking soda, vanilla extract, and 1/4 teaspoon sea salt. Immediately add the toasted and chopped pecans and stir to coat. Pour the hot praline mixture onto the prepared baking sheet and spread it thinly. Let it cool completely until hardened, about 30 minutes.
⏱️ 35 min
- 4
Once hardened, break the praline into small, irregular pieces. You can use a rolling pin or the back of a heavy spoon. Set aside.
⏱️ 5 min
- 5
Prepare the ice cream base: In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and creamy. In a separate heavy-bottomed saucepan, combine the heavy cream, whole milk, and 1/4 teaspoon sea salt. Heat over medium heat until the mixture just begins to simmer around the edges, but do not boil.
⏱️ 10 min
- 6
Temper the egg yolks: Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling. Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 175°F to 180°F). Do not boil.
⏱️ 10 min•🌡️ 175
- 7
Remove the custard from heat and stir in the 1 tablespoon vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min
- 8
Churn the ice cream: Once the base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes.
⏱️ 25 min
- 9
During the last 5 minutes of churning, or immediately after churning, add the broken praline pieces to the ice cream maker and churn briefly to incorporate, or fold them in by hand. Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm, before serving.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Toasted Pecan Praline Ice Cream
Ingredients
For the Toasted Pecans
- 1 cup pecan halves, toasted and roughly chopped
For the Praline
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks, large
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- 1
Toast the pecan halves in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat, let cool, then roughly chop. Set aside.
⏱️ 7 min - 2
Prepare the praline: Line a baking sheet with parchment paper and lightly grease it. In a heavy-bottomed saucepan, combine 1 cup granulated sugar, water, and light corn syrup. Stir gently over medium heat until the sugar dissolves. Increase heat to medium-high and cook without stirring until the mixture reaches a deep amber color, about 8-12 minutes. Use a pastry brush dipped in water to wipe down any sugar crystals on the sides of the pan.
⏱️ 15 min - 3
Remove the saucepan from heat. Carefully stir in the unsalted butter until melted. Then quickly stir in the baking soda, vanilla extract, and 1/4 teaspoon sea salt. Immediately add the toasted and chopped pecans and stir to coat. Pour the hot praline mixture onto the prepared baking sheet and spread it thinly. Let it cool completely until hardened, about 30 minutes.
⏱️ 35 min - 4
Once hardened, break the praline into small, irregular pieces. You can use a rolling pin or the back of a heavy spoon. Set aside.
⏱️ 5 min - 5
Prepare the ice cream base: In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and creamy. In a separate heavy-bottomed saucepan, combine the heavy cream, whole milk, and 1/4 teaspoon sea salt. Heat over medium heat until the mixture just begins to simmer around the edges, but do not boil.
⏱️ 10 min - 6
Temper the egg yolks: Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling. Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 175°F to 180°F). Do not boil.
⏱️ 10 min•🌡️ 175 - 7
Remove the custard from heat and stir in the 1 tablespoon vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min - 8
Churn the ice cream: Once the base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes.
⏱️ 25 min - 9
During the last 5 minutes of churning, or immediately after churning, add the broken praline pieces to the ice cream maker and churn briefly to incorporate, or fold them in by hand. Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm, before serving.
⏱️ 240 min