Pecan Pralines Ice Cream is a delectable frozen treat that combines the richness of ice cream with the indulgent flavors of pecan pralines. The smooth and creamy ice cream base is infused with the irresistible sweetness of praline sauce, creating a luscious and velvety texture. The generous chunks of crunchy caramelized pecans add a delightful nutty flavor and a satisfying crunch with every bite. The combination of the creamy ice cream and the buttery pecan pralines creates a harmonious balance of textures and tastes. Each spoonful is a heavenly blend of creamy, sweet, and nutty flavors that is sure to satisfy any ice cream lover’s cravings. Whether enjoyed in a cone, a bowl, or alongside a warm dessert, pecan pralines ice cream is a decadent treat that will leave you wanting more. Its luxurious and indulgent nature makes it a perfect dessert for special occasions or simply for those moments when you want to treat yourself to a little taste of heaven.
Ingredients for Pecan Pralines Ice Cream
Pecan Praline:
⦁ – 110 g pecan halves
⦁ – 200 g brown sugar
⦁ – 80 ml double cream (heavy cream)
⦁ – 30 g unsalted butter
⦁ – 1 teaspoon vanilla extract
No-churn Vanilla Ice Cream:
⦁ – 600 ml double (heavy cream)
⦁ – 1 can condensed milk (14oz 307 ml can)
⦁ – 1 teaspoon vanilla bean paste
⦁ – 150 g salted caramel sauce
Steps to make Pecan Pralines Ice Cream
Step 1
Toast the pecans – Preheat the oven to 180°C (350°F). Lay the pecan halves on a baking tray lined with parchment paper. Bake the pecans in the oven for 5 to 8 minutes until they turn golden brown. Once toasted, remove them from the oven and set the parchment paper-lined baking tray aside. Allow the pecans to cool slightly before coarsely chopping them (image 1&2).
Step 2
Heat up the sugar and cream – In a heavy-based saucepan set over medium heat, combine the brown sugar and cream. Stir the mixture frequently. Attach a candy thermometer to the side of the pan. Once the mixture starts to bubble, stir constantly, scraping the sides and bottom to prevent sticking or burning. Continue stirring until the temperature reaches the softball stage at 115°C (240°F) degrees (image 3&4).
Step 3
Add the butter and pecans – Remove the saucepan from the heat and add the unsalted butter. Stir continuously until the butter is melted and fully combined into the caramel mixture. This may take a minute of vigorous stirring.(Image 5&6) Then, add the vanilla extract and the coarsely chopped pecans. Stir until the pecans are evenly coated with the caramel.
Step 4
Layout pecans on a tray and let them harden – Spoon the coated pecan pieces onto the prepared baking tray lined with parchment paper and spread them out. Set aside the tray to allow the pecan praline to cool and harden. Once hardened, break up the praline into small pieces.
These first four steps cover the preparation of the pecan praline. Now, to make the vanilla ice cream and incorporate the praline into it (Image 7&8).
Step 5
Make the vanilla ice cream – In a large bowl, combine the double cream and condensed milk. Add the vanilla bean paste and whisk the ingredients together using hand-held beaters fitted with a whisk attachment. (Image 9&10) Continue whisking until the mixture thickens and soft peaks form.
Step 6
Fold through praline – Take two-thirds of the prepared pecan praline and gently fold it into the cream mixture until it is evenly distributed. Be careful not to overmix (Image 11&12).
Step 7
Layer components into a freezer-safe pan – Spoon one-third of the vanilla ice cream mixture into a freezer-safe pan or container. Drizzle a third of the salted caramel sauce over the top, and sprinkle a third of the remaining pecan praline over the caramel. Use a butter knife or chopstick to swirl the caramel through the ice cream. Repeat these layers, finishing with a final sprinkle of pecan praline (Image13 &14).
Step 8
Freeze the ice cream – Place the pan in the freezer and allow the ice cream to freeze for a minimum of 4 to 6 hours, ideally overnight, until it is firm (Image 15 &16).
To serve, scoop out the pecan praline ice cream and drizzle it with any leftover caramel sauce. You can also garnish it with additional chopped pecans for extra crunch and flavor. Enjoy the creamy vanilla base infused with the rich caramel and nutty pecan flavors Pecan Pralines Ice Cream.
Nutrition facts
⦁ – Calories: 408kcal
⦁ – Carbohydrates: 23g
⦁ – Protein: 3g
⦁ – Fat: 35g
⦁ – Saturated Fat: 18g
⦁ – Polyunsaturated Fat: 4g
⦁ – Monounsaturated Fat: 11g
⦁ – Trans Fat: 1g
⦁ – Cholesterol: 83mg
⦁ – Sodium: 24mg
⦁ – Potassium: 138 mg
⦁ – Fiber: 1g
⦁ – Sugar: 22g
⦁ – Vitamin A: 1081IU
⦁ – Vitamin C: 1mg
⦁ – Calcium: 70mg
⦁ – Iron: 1mg
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Steps to avoid while preparing Pecan Pralines Ice Cream
1. Overcooking the pecans: When toasting the pecans, be careful not to overcook them in the oven. Keep a close eye on them to prevent them from becoming overly browned or burnt, as this can affect the taste and texture of the ice cream.
2. Overheating the sugar and cream mixture: When heating up the sugar and cream in the saucepan, it’s crucial to stir constantly and regulate the heat. Avoid overheating the mixture, as it can lead to caramelization or burning, resulting in a bitter flavor.
3. Skipping the cooling and hardening step: After spooning the coated pecan pieces onto the baking tray, it’s essential to allow them to cool and harden before breaking them into small pieces. Skipping this step may result in a sticky and clumpy texture in the ice cream.
4. Rushing the freezing process: When layering the components into the freezer-safe pan, ensure that each layer is evenly distributed. Avoid rushing the freezing process by not allowing enough time for the ice cream to set properly. This can lead to a softer and less creamy texture.
5. Neglecting to swirl the caramel sauce: When layering the ice cream with caramel sauce, it’s important to use a butter knife or chopstick to swirl the caramel through the ice cream layers. This helps distribute the caramel flavor throughout the ice cream. Skipping this step may result in uneven distribution of the caramel sauce.
FAQ
1. Q: Is Pecan Pralines Ice Cream difficult to make?
A: Not at all! This recipe is relatively simple and doesn’t require an ice cream maker.
2. Q: Can I use a different type of nut instead of pecans?
A: Absolutely! Feel free to experiment with other nuts like almonds or walnuts for a different flavor profile.
3. Q: Can I substitute the heavy cream with a lighter alternative?
A: Using heavy cream helps achieve a creamy and rich texture, but you can try substituting it with a lighter cream for a less indulgent version.
4. Q: Can I make this ice cream without condensed milk?
A: Condensed milk plays a crucial role in the no-churn ice cream base, but you can explore alternative ice cream recipes if you prefer to avoid it.
5. Q: How long does it take to freeze the ice cream?
A: It is recommended to freeze the ice cream for a minimum of 4 to 6 hours, but overnight freezing yields the best results.
6. Q: Can I store the ice cream for an extended period?
A: Yes, you can store the ice cream in an airtight container in the freezer for up to a few weeks.
7. Q: Can I make the praline ahead of time?
A: Absolutely! You can prepare the praline in advance and store it in an airtight container until you’re ready to mix it into the ice cream.
8. Q: Can I add additional flavors to the ice cream base?
A: Yes, you can experiment with adding other flavors like cinnamon, chocolate chips, or caramel swirls to customize the ice cream according to your preference.
9. Q: Can I use store-bought caramel sauce instead of making my own?
A: Absolutely! Using store-bought caramel sauce can save time and still provide a delicious result.
10. Q: Can I serve the ice cream with toppings?
A: Of course! Pecan Pralines Ice Cream pairs well with additional chopped pecans, a drizzle of caramel sauce, or even a sprinkle of sea salt for added flavor and texture.