Go Back
+ servings
Print

Pralines and Cream Ice Cream

A super easy way to enjoy homemade pralines and cream ice cream.
Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 1
Author Dana Blacklock at Killing Thyme

Ingredients

  • PRALINES
  • 1 cup of raw pecans
  • 2 tablespoons of butter
  • 2 tablespoons of brown sugar
  • 2 tablespoons of granulated white sugar
  • ICE CREAM BASE
  • 2 eggs
  • 3/4 cup of granulated white sugar
  • 2 cups of heavy cream or whipping cream
  • 1 cup of milk

Instructions

  • PRALINES
  • Melt the butter in a saucepan or frying pan over medium heat.
  • Add the pecans and both brown and white sugar.
  • Toss to coat the pecans.
  • Simmer over medium heat for approx. 5-7 minutes (stirring often) or until the sugar mixture turns thick.
  • Remove from heat and let cool.
  • Once cooled, carefully transfer the pecans and hardened candy substance to a cutting board and chop into smaller pieces.
  • ICE CREAM BASE
  • Whisk the eggs until fluffy and light, approx. 1-2 minutes.
  • Gradually whisk in the sugar, then continue until fully blended.
  • Add in the cream and the milk and whisk to blend.
  • Add the sweet cream base to the ice cream machine as per the manufacturer's instructions.
  • When the ice cream is close to being done, gradually add the candied pecans by the handful.
  • Once all the pecans are mixed into the ice cream, empty the ice cream into pints and put in the freezer for approx. 15 minutes to solidify completely.