Praline Pecan Ice Cream
Praline Pecan Ice Cream
Ingredients
For the Praline Pecans
- 1 cup pecan halves
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Prepare the praline pecans: Line a baking sheet with parchment paper or a silicone mat. In a medium saucepan, combine the 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, stirring until the sugar dissolves.
⏱️ 3 min
- 2
Increase heat to medium-high and bring to a boil without stirring. Cook until the syrup turns a deep amber color, about 5-7 minutes. Immediately stir in the pecan halves, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. Stir quickly to coat the pecans evenly.
⏱️ 7 min
- 3
Pour the coated pecans onto the prepared baking sheet and spread them out in a single layer. Let cool completely, about 15-20 minutes, then chop roughly.
⏱️ 20 min
- 4
Prepare the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and 3/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
⏱️ 5 min
- 5
In a separate medium bowl, whisk the egg yolks until light yellow. Gradually temper the hot cream mixture into the egg yolks by slowly pouring about 1/2 cup of the hot mixture into the yolks while whisking constantly. Then, slowly pour the egg yolk mixture back into the saucepan with the remaining cream.
⏱️ 5 min
- 6
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 175°F / 80°C). Do not boil.
⏱️ 8 min•🌡️ 175
- 7
Remove from heat and stir in the 1 teaspoon vanilla extract and 1/4 teaspoon salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
⏱️ 240 min
- 8
Churn the ice cream: Once the base is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 25 min
- 9
During the last 5 minutes of churning, add the chopped praline pecans to the ice cream maker. Continue churning until just combined.
⏱️ 5 min
- 10
Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Praline Pecan Ice Cream
Ingredients
For the Praline Pecans
- 1 cup pecan halves
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Prepare the praline pecans: Line a baking sheet with parchment paper or a silicone mat. In a medium saucepan, combine the 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, stirring until the sugar dissolves.
⏱️ 3 min - 2
Increase heat to medium-high and bring to a boil without stirring. Cook until the syrup turns a deep amber color, about 5-7 minutes. Immediately stir in the pecan halves, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. Stir quickly to coat the pecans evenly.
⏱️ 7 min - 3
Pour the coated pecans onto the prepared baking sheet and spread them out in a single layer. Let cool completely, about 15-20 minutes, then chop roughly.
⏱️ 20 min - 4
Prepare the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and 3/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
⏱️ 5 min - 5
In a separate medium bowl, whisk the egg yolks until light yellow. Gradually temper the hot cream mixture into the egg yolks by slowly pouring about 1/2 cup of the hot mixture into the yolks while whisking constantly. Then, slowly pour the egg yolk mixture back into the saucepan with the remaining cream.
⏱️ 5 min - 6
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 175°F / 80°C). Do not boil.
⏱️ 8 min•🌡️ 175 - 7
Remove from heat and stir in the 1 teaspoon vanilla extract and 1/4 teaspoon salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
⏱️ 240 min - 8
Churn the ice cream: Once the base is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 25 min - 9
During the last 5 minutes of churning, add the chopped praline pecans to the ice cream maker. Continue churning until just combined.
⏱️ 5 min - 10
Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
⏱️ 120 min