Praline Ice Cream Sauce Recipes

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SOUTHERN PRALINE ICE CREAM SAUCE



Southern Praline Ice Cream Sauce image

I found this ice cream sauce in a magazine years ago. Our daughter Allison used to make it for Christmas gifts for her grandparents. It is fantastic and easy with the microwave.

Provided by Ann Arber

Categories     Sauces

Time 25m

Yield 3 Cups of rich sauce, 12 serving(s)

Number Of Ingredients 6

1 1/4 cups chopped pecans (5 oz)
7 tablespoons butter
1 1/2 cups light brown sugar
3 tablespoons flour
3/4 cup light corn syrup
2/3 cup evaporated milk

Steps:

  • Put pecans and 3 Tablespoons butter in microwave safe dish.
  • Cook on high for ten minutes, stirring twice.
  • Put rest of butter in separate microwave safe dish.
  • Heat until melted.
  • Whisk in brown sugar, and flour, and syrup til blended.
  • Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture.
  • Let stand 2 minutes.
  • Pour into hot jars and seal.

PRALINE ICE CREAM SAUCE



Praline Ice Cream Sauce image

Make and share this Praline Ice Cream Sauce recipe from Food.com.

Provided by TGirl

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 cup half-and-half
2 tablespoons butter
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecan halves

Steps:

  • Combine all ingredients in sauce pan.
  • Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
  • Cool slightly before serving over vanilla ice cream.
  • NOTE: May refrigerate for several days in covered container.
  • To reheat, add small amount of cream, then heat on stovetop until smooth.

PRALINE ICE CREAM SANDWICHES



Praline Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

Steps:

  • For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.

PRALINE ICE CREAM CAKE



Praline Ice Cream Cake image

It's a good dessert, easy to make. My family loves it!

Provided by jennyspelts

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h35m

Yield 8

Number Of Ingredients 16

1 cup brown sugar
½ cup sour cream
2 tablespoons butter
2 teaspoons cornstarch
½ teaspoon vanilla extract
½ cup butter, melted
2 cups vanilla ice cream, softened
2 eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup graham cracker crumbs
⅔ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped toasted pecans
1 cup whipped cream

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.

Nutrition Facts : Calories 608.7 calories, Carbohydrate 71.3 g, Cholesterol 125.9 mg, Fat 34 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 17.7 g, Sodium 526.3 mg, Sugar 45.1 g

PECAN PRALINE SAUCE



Pecan Praline Sauce image

As a working mother, I need fast recipes that are guaranteed to satisfy my family. This nutty ice cream topping is a hit. -Evelyn Logan, Fresno, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 cups.

Number Of Ingredients 10

1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
Dash salt
1 cup water
1/4 cup orange juice
1/2 cup miniature marshmallows
2 tablespoons butter
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the sugars, flour, salt, water and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the marshmallows and butter; cook and stir until blended. Remove from the heat; stir in pecans and vanilla. Serve warm.

Nutrition Facts : Calories 125 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

MAPLE PRALINE ICE-CREAM SAUCE



Maple Praline Ice-Cream Sauce image

Categories     Sauce     Milk/Cream     Nut     Dessert     Kid-Friendly     Pecan     Birthday     Maple Syrup     Boil     Candy Thermometer     Gourmet     Small Plates

Yield Makes about 1 cup

Number Of Ingredients 7

1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1/4 cup firmly packed light brown sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup pecans, chopped coarse and toasted lightly
Accompaniment: vanilla ice cream

Steps:

  • In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.

PRALINE SUNDAE TOPPING



Praline Sundae Topping image

This can be served warm or cold over ice cream. Store in refrigerator.

Provided by ADDO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 8

¼ cup butter
1 ¼ cups packed brown sugar
16 large marshmallows
2 tablespoons light corn syrup
1 dash salt
1 cup evaporated milk
½ cup chopped pecans, toasted
1 teaspoon vanilla extract

Steps:

  • Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 26.8 g, Cholesterol 12.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 73.5 mg, Sugar 23.3 g

PRALINE ICE CREAM



Praline Ice Cream image

If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. -Julia Register, Huntersville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce).

Number Of Ingredients 17

1-3/4 cups milk
2/3 cup sugar
2 eggs, beaten
2 cups heavy whipping cream
1 teaspoon vanilla extract
CANDIED PECANS:
1 tablespoon butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup chopped pecans
CARAMEL SAUCE:
1 cup butter, cubed
1/2 cup water
1 tablespoon light corn syrup
2 cups sugar
1 cup heavy whipping 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.

Nutrition Facts : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.

OATMEAL PRALINE ICE CREAM WITH WARM BERRY SAUCE



Oatmeal Praline Ice Cream with Warm Berry Sauce image

Categories     Gin     Milk/Cream     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Frozen Dessert     Blackberry     Raspberry     Oat     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 15

Praline
1 1/2 cups old-fashioned rolled oats (do not use instant)
1 cup sugar
1/3 cup water
Ice cream
2 3/4 cups whole milk
1 3/4 cups heavy whipping cream
2/3 cup sugar
4 large egg yolks
Sauce
2 cups fresh raspberries or frozen unsweetened
1 cup fresh blackberries or frozen, thawed (about 4 ounces)
3/4 cup gin
2 tablespoons sugar
2 tablespoons (3/4 stick) unsalted butter

Steps:

  • For praline:
  • Preheat oven to 375°F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.
  • Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Pour praline out onto same baking sheet. Cool completely.
  • Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
  • For ice cream:
  • Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.)
  • For sauce:
  • Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.)
  • Scoop ice cream into goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.

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Total Time 20 mins
  • In 2-quart saucepan, melt butter over medium heat. Add brown sugar and chopped pecans; cook 2 to 3 minutes, stirring frequently, until brown sugar melts and pecans smell toasted.
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