Praline Ice Cream Recipes

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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.

PRALINE ICE CREAM



Praline Ice Cream image

This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.

Provided by Molly53

Categories     Frozen Desserts

Time 20m

Yield 2 quarts

Number Of Ingredients 7

1 1/2 cups pralines, finely crushed (Pralines Aux Pacanes - Pecan Pralines or your own recipe)
3 cups milk
4 egg yolks, well beaten
3/4 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1 1/2 cups heavy 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).

Nutrition Facts : Calories 1244.9, Fat 87.6, SaturatedFat 52.4, Cholesterol 673.4, Sodium 339.6, Carbohydrate 98.3, Sugar 75.6, Protein 20.5

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.

CINNAMON PRALINE ICE CREAM



Cinnamon Praline Ice Cream image

Provided by Food Network

Categories     dessert

Yield 1 1/2 quarts

Number Of Ingredients 12

1 teaspoon vegetable oil
3/4 cup white sugar
2 tablespoons water
1 cup sliced almonds
3 cups milk
4 cinnamon sticks
8 large egg yolks
1 cup plus one brown tablespoon packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1 cup crema, creme fraiche or sour cream

Steps:

  • Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
  • Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
  • Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE



Coffee-Praline Crunch Ice Cream Cake image

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 5h25m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 cups/355 milliliters heavy cream
2/3 cup/145 grams light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup/70 grams Dutch-process or natural cocoa, sifted
1 teaspoon pure vanilla extract
Nonstick cooking spray
1 1/2 quarts/48 ounces coffee ice cream (about 3 pints)
10 graham crackers (about 6 ounces/160 grams)
2 cups/340 grams chopped store-bought or homemade praline, plus more for serving
3/4 cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving

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.

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 CAKE



Praline Ice Cream Cake image

Melted ice cream is a key ingredient in this delectable golden cake. It's been a family favorite for years and we love the pecan praline flavor. It's also a joy to serve to company since it's not tricky to fix but always wins raves! -Joan Hallford North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 14

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons plus 1/2 cup butter, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1-1/2 cups all-purpose flour
1 cup graham cracker crumbs
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
Whipped cream, optional

Steps:

  • In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla., Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture., Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. , Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.

Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 289mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

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

PRALINE ICE CREAM SANDWICHES



Praline Ice Cream Sandwiches image

Provided by Maggie Ruggiero

Yield Makes 24 sandwiches

Number Of Ingredients 17

For praline
1 cup pecans (3 1/2 ounces), coarsely chopped
1 1/2 teaspoons salt
1 cup sugar
For sandwich layers
1 1/2 sticks (3/4 cup) unsalted butter at room temperature plus additional for greasing pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups packed dark brown sugar
2 large eggs
1 teaspoon vanilla
For filling
2 pt store-bought premium vanilla ice cream, softened
Special Equipment
2 (15 1/2- by 10 1/2-inch) baking pans (3/4 inch deep; also called jelly roll pans); parchment paper; an offset metal spatula

Steps:

  • Make praline:
  • Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface.
  • Cook sugar in a 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife.
  • Make sandwich layers:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Draw a large X with butter from corner to corner in each baking pan, then line bottom of each pan with parchment paper, leaving a 1-inch overhang on each side, pressing to help parchment adhere to X.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined.
  • Divide batter between baking pans (about 1 1/2 cups each) and spread into thin, even layers with offset spatula. Sprinkle with praline and bake, switching position of pans halfway through baking, until sandwich layers are golden brown but still tender, about 10 minutes. Cool in pans 10 minutes, then transfer with parchment to racks and cool completely, about 30 minutes. Clean 1 baking pan.
  • Line cleaned baking pan with fresh parchment, leaving a 1-inch overhang on each side. Invert sandwich layers onto work surface and carefully peel off and discard parchment, then trim edges.
  • Assemble sandwiches:
  • Transfer 1 sandwich layer, praline side down, to baking pan and spread evenly with ice cream. Top ice cream with second sandwich layer, praline side up, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze ice cream sandwich at least 1 hour.
  • Cut into 24 sandwiches before serving.

PRALINE ICE-CREAM PUFFS



Praline Ice-Cream Puffs image

Here's a great do-ahead dessert that's sure to please the kids as well as the adults!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h28m

Yield 12

Number Of Ingredients 7

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
3 pints vanilla ice cream (12 scoops)
1 jar (12.5 ounces) caramel topping
1 cup chopped pecans

Steps:

  • Heat oven to 400°F.
  • Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continute beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
  • Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough.
  • Fill puffs with ice cream; replace tops. Cover and freeze until serving. Drizzle with caramel topping. Sprinkle with pecans. Store covered in freezer.

Nutrition Facts : Calories 415, Carbohydrate 44 g, Cholesterol 100 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg

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From afeastfortheeyes.net


PRALINE ICE-CREAM RECIPE ⋆ THE FLO SHOW.COM
500g (18oz) milk; 100g (3.5oz) UHT pouring cream; 1 tbs of vanilla paste; 6 egg yolks; 100g (3.5oz) castor sugar; a pinch of salt; 1 generous tbs of creamy praslin (see link to …
From thefloshow.com


PRALINE SAUCE RECIPE | LAND O’LAKES
STEP 1. Combine brown sugar and cornstarch in small bowl; set aside. STEP 2. Melt butter in 2-quart saucepan until sizzling; add pecans. Cook over medium heat, stirring occasionally, 3-4 minutes or until pecans are toasted.
From landolakes.com


HOMEMADE PECAN PRALINE ICE CREAM | GRITSANDPINECONES.COM
2020-12-01 Place a medium-size saucepan over medium heat and add the half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Set aside. In a medium mixing bowl, whisk or use an electric mixer to beat the egg yolks until they thicken and turn a pale lemon yellow color.
From gritsandpinecones.com


PRALINE ICE CREAM | RECIPE IN 2022 | PRALINE ICE CREAM, HOMEMADE …
Apr 16, 2022 - This homemade praline ice cream is delish! It's topped with a rich caramel sauce that'll win over any caramel lover. Apr 16, 2022 - This homemade praline ice cream is delish! It's topped with a rich caramel sauce that'll win over any caramel lover. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


PRALINES AND CREAM ICE CREAM RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Pralines And Cream Ice Cream Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


MAKE THE TASTIEST PRALINES AND CREAM ICE CREAM - THEFOODXP
Melt butter in a heavy skillet and stir cinnamon, brown sugar together in it. Spread pecans properly on a baking sheet. Combine butter, corn syrup water in a heavy saucepan for the sauce. Cook over medium-low heat. Boil for few minutes. Stir in cream until smooth and serve candied pecans over ice cream.
From thefoodxp.com


PRALINE-CHOCOLATE CHIP ICE CREAM RECIPE - RECIPES.NET
With a bittersweet tone, treat yourself to a luscious praline-chocolate chip ice cream that's made from vanilla custard, praline paste, and chocolate chips.
From recipes.net


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