Lentil Praline Ice Cream Recipes

LENTIL PRALINE ICE CREAM

Steps:

• Preheat oven to 450. Rinse and drain ¾ cup of lentils, soak for 1 hour.
• Drain all water off lentils. Spread lentils onto paper towels and cover with paper towels to absorb as much water as possible.
• Melt butter, add oil, salt and lentils and toss.
• Spread mixture in a thin layer on a baking sheet and roast in oven for 14 minutes, stirring once or twice. Remove and set aside.
• Combine ½ cup of sugar and ¼ cup of water in a sauce pan.
• Bring to a boil over medium heat. Swirl the pan, let it bubble and boil until all water evaporates and sugar turns golden.
• Remove from heat, add roasted lentils, and stir until completely coated. Cool on parchment or wax paper.
• When cooled, break the pralines up into small chunks and set aside.
• Remove label from one can of sweetened condensed milk.
• Put a clean dish cloth in the bottom of a deep pot of water or sauce pan on the stove, set the unopened can of condensed milk on top of the dish cloth making certain it is completely covered with water at all times.
• Bring the water to a boil and then reduce heat. Maintain a light simmer for three hours. Check frequently to ensure the water level is high enough to cover the can completely.
• Remove from heat and leave the can in the water to cool completely. Your dulce de leche (caramel) is made inside the can, and will be waiting for you to open the can and scoop it out when it comes time for you to use towards the end of this recipe. We have just completed the first two parts of making our delicious ice cream.
• Tip: We recommend making the pralines and dulche de leche (caramel) for our homemade ice cream recipe the day before making the ice cream portion. The pralines can be stored overnight and the dulce de leche (caramel) can cool overnight.
• Place remain ¼ cup lentils in a sauce pan with ¾ cups of water and 1 tbs sugar, bring to a boil.
• Reduce heat, cover and simmer for 10 minutes until lentils are soft.
• Grate in the apple and cook for another 10 minutes. This lentil mixture should have the same basic consistency of a cooked cereal.
• Add cooked lentil mixture to a food processor and puree until smooth. Add in ½ cup of the dulce de leche (caramel) and blend until completely smooth (you may need to warm the dulce de leche a bit since it has been cooled and sitting).
• Meanwhile, in a sauce pan melt the butter until browned, add cinnamon, vanilla, pralines made on Day #1 (hold back about 1/3 cup of the pralines for sprinkling on servings, see below) and condensed milk together. Blend mixture well.
• In a large chilled bowl, whip the whipping cream until stiff and set aside.
• Fold the condensed milk mixture into the whipped cream and drizzle in the remaining dulche de leche (caramel), may need to slightly warm for the drizzling, then gently fold inches.
• Place your lentil homemade ice cream in the freezer for a minimum of 6 hours.
• Sprinkle each serving with a little of the crunchy pralines.

PRALINE ICE CREAM

Steps:

• Stir milk gradually into egg yolks.
• Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
• Chill thoroughly.
• Whip cream to very soft peaks (it won't quite hold its shape).
• Add pralines, vanilla and whipped cream.
• Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).

PRALINE ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.

CHOCOLATE PRALINE ICE CREAM TOPPING

Steps:

• In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from the heat; stir in the chocolate chips until melted and smooth. Stir in pecans. Serve warm over ice cream. Store in the refrigerator.

PRALINE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
• Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
• Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
• Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
• Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
• Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

PRALINE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
• Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
• Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
• Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
• Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
• Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.