Pralines and cream ice cream

Yield: 6 Servings

Measure Ingredient
1 cup Sugar
1 cup Brown sugar; firmly packed
¾ cup Buttermilk
2 cups Pecans; coarsely chopped
⅛ teaspoon Salt
2 tablespoons Butter or margarine
½ teaspoon Baking soda
1½ tablespoon Vanilla extract
2¼ cup Sugar
⅓ cup All purpose flour
¼ teaspoon Salt
3 \N Eggs; beaten
5 cups Whole milk
1 quart Whipping cream
1½ tablespoon Vanilla
\N \N Plus Pralines, above



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 1½ - 2 dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out 3 ½ 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 manufacturer's instructions. Remove dasher and fold in 3 ½ cups crumbled pralines. Let ripen for 1 hour before serving.

From Gemini's MASSIVE MealMaster collection at

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