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Pralines And Cream Ice Cream | Pralines And Cream Ice Cream Recipes | Pralines And Cream Ice Cream Recipe

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Pralines And Cream Ice Cream


1-1/2 tablespoon vanilla extract

1/2 teaspoon baking soda

2 tablespoon butter or margarine

1/8 teaspoon salt

2 cup pecans; coarsely chopped

1 cup sugar

3/4 cup buttermilk

1 cup brown sugar; firmly packed


2 -/4 cup sugar

1/3 cup all purpose flour

1/4 teaspoon salt

3 eggs; beaten

5 cup whole milk

1 quart whipping cream

1-1/2 tablespoon vanilla

1 plus pralines, above

No Recipe Image


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 1-1/2 to 2 dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out 3 1/2 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 3-1/2 cups crumbled pralines. Let ripen for 1 hour before serving. Yield: 6 servings .

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