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Monday, June 25, 2012

Pecan Praline Ice Cream

So yesterday was National Praline Day and that was enough to inspire me to make up some sweet Pralines and even try making Pecan Praline Ice Cream.  I LOVE pecans and the sweetness added by the praline candy mixture makes them such a heavenly treat :)

I am not very experienced at making ice cream nor have an ice cream maker, but that didn't stop me from trying, and I am glad I did.  Here's the recipe:
2 cups heavy cream
1 1/2 cups whole milk
1 cup packed light brown sugar
4 egg yolks
1 tsp vanilla
2/3 cup chopped pecans
Optional:  caramel or apple cinnamon ice cream topping for mixing in 
Optional toppings:  chopped up pralines, chopped dark chocolate
In a medium saucepan combine the cream, milk and brown sugar, cook over med-low heat, stirring frequently until hot and sugar is dissolved.  In a med bowl whisk the egg yolks together.  Add and whisk about 1 cup of the hot mixture into the yolks until blended.  Then slowly add the egg mixture to the saucepan, whisking until well blended.  Continue cooking on med-low heat for about 5-7 minutes, stirring with a wooden spoon.  Cook until the mixture coats the spoon.  
Stir in vanilla and pecans and let cool completely, for quicker cooling transfer to a metal bowl placed in an ice bath.
Pour cooled mixture into a aluminum foil lined 9 X 5 loaf pan or other 2 quart container. 

Cover tightly and freeze for 6 hours or more until firm.  Once or twice move the mixture around with a fork to distribute and freeze evenly.  
If desired about 1/2 way through freezing process mix in chocolate syrup, caramel or apple cinnamon ice cream topping for more flavor.  In this batch I added about 1/2 jar of the apple cinnamon topping, it gave it a pecan-apple pie flavor, I liked it but I think it would have been just fine and delicious without it too.

adapted from southern food

Optional apple-cinnamon add-in

Ready for the freezer

When it was all done I topped it off with whipped cream and crushed praline pecans to make it over the top sweet!  This tasted just like praline pecans in ice cream form, the texture was in between a gelato and icecream.

On a cone dipped in chopped pralines and chopped dark chocolate, heaven!

For the praline topping I used this recipe:



  1. I just want to lick my computer screen, that ice cream looks incredible. Great pics

  2. Will be making this! Just curious why the aluminum foil?

    1. Good question Aviva :) I copied this idea from the Oreo ice cream recipe I originally got from Kraft, I thought it might be to fully line the pan and perhaps insulate it more during freezing? But it may not be necessary, let me know if you're successful if you choose to not use it, thanks for the comment!