Pecan Praline Ice Cream Recipe

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Single Cream – 300 ml
Egg – 1
Egg Yolks – 2
Caster Sugar – 75 gms
Whipping Cream – 300 ml

For the Praline:
Caster Sugar – 75 gms
Pecan Halves – 75 gms

1. Heat the single cream in a smapp pan to just below boiling point.
2. Then remove from the heat.
3. Put the egg, egg yolks and sugar into a heatproof bowl and whisk together.
4. Stir in the hot cream and place the bowl over a pan of simmering water.
5. Stir constantly with a wooden spoon for about 20 minutes until the custard is thick enough to coat the back of the spoon.
6. Strain into a freezer container, cover and freeze until slushy.
7. To make the praline, place the sugar and pecans in a saucepan over a medium heat until the sugar caramelizes.
8. Do not stir.
9. Pour the mixture on to a buttered baking sheet and leave until cold.
10. When cold, grind in a coffee grinder.
11. Remove the egg custard from the freezer and beat until smooth.
12. Whip the cream until it stands in soft peaks.
13. Fold it into the custard with thee-quarters of the praline.
14. Return to the container and freeze until solid.
15. To serve, scoop spoonfuls of the ice cream into a serving dish and sprinkle with the remaining praline.

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