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Pecan praline ice cream
- Janine Ratcliffe
Published: December 19, 2014 at 2:33 PM
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Serves 6
Easy
Total time: 40 mins
+ churning and freezing
A star rating of 5 out of 5.1 ratingRate
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Master your own praline, then make a custard-based ice cream, mix in the caramel-pecan nuts and freeze for a grown-up summer treat
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Ingredients
Nutrition
-
200ml whole milk
-
150g caster sugar
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1 vanilla pod
split and seeds scraped out
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600ml carton double cream
well chilled
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6 (freeze the whites for meringues) egg yolks
PECAN PRALINE
- 200g caster sugar
- 75g pecans
Nutrition: per serving
- kcal246
- fat19g
- carbs16.9g
- fibre0.3g
- protein1.8g
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Method
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step 1
To make the praline, put the sugar in a frying pan (silver is best so you can see the caramel colour change) and add 3 tbsp water. Heat gently until the sugar dissolves into a clear liquid.
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step 2
Turn up the heat and boil until the mixture becomes a golden caramel. The edges will start to darken first and you’ll smell caramel.
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step 3
Drop in the nuts and swirl around to coat.
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step 4
Quickly pour onto a lightly oiled baking sheet then leave to cool.
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step 5
To make the ice cream, put the milk and vanilla pod in a pan with a pinch of salt and heat until just boiling. Take off the heat and leave to cool so the vanilla infuses.
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step 6
Whisk the egg yolks and sugar together in a bowl until pale. Reheat the milk and slowly whisk into the eggs, leaving the vanilla behind.
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step 7
Pour back into a clean pan, put over a low heat and stir until the custard is thick enough to coat the back of a wooden spoon. Keep stirring and don’t let it overheat or you’ll end up with scrambled eggs. It should take around 8-10 minutes.
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step 8
Pour the custard through a fine sieve into the chilled cream and stir together. Pour into an ice-cream maker and churn.
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step 9
Break the praline into pieces then put in a freezer bag and bash with a rolling pin. You can go as fine or chunky as you like. Add to the ice-cream when it’s softly churned. When it’s fully churned spoon into a freezer proof box and freeze until you need it.
Try more of our ice cream recipes here...
Authors
Janine RatcliffeFood director
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