Praline Ice Cream
A creamy vanilla ice cream swirled with rich caramel sauce and crunchy pecan pralines. Easy to make, this indulgent dessert is perfect for satisfying sweet cravings while delivering protein and healthy fats from pecans and dairy.
Equipment
- 1 ice cream maker (frozen and ready)
- 1 heavy-bottomed saucepan
- 1 wooden spoon or rubber spatula
- 1 large mixing bowl
- 1 stand mixer with dasher attachment
- 1 Baking sheet, lined with parchment paper
- 1 freezer-safe container (e.g., metal loaf pan)
Ingredients
For the Pralines:
- ¾ cup 150 g brown sugar, loosely packed
- ¼ cup 60 mL heavy cream
- 2 tbsp 28 g unsalted butter (or salted butter, omit extra salt)
- 1 cup 109 g pecans, chopped
- ⅛ tsp salt
For the Ice Cream Base:
- 2 cups 480 mL heavy cream
- 1 cup 240 mL whole milk
- ¾ cup 150 g granulated sugar
- 2 tsp vanilla extract
- ⅛ tsp salt
- ¼ cup 60 mL caramel sauce, homemade or store-bought
Instructions
- Prepare Your Ice Cream Maker: Before you start, ensure your ice cream maker is completely frozen and ready to use. Most machines require at least 12–24 hours in the freezer. This step is crucial for achieving the smooth, creamy texture of homemade ice cream. A cold canister allows the ice cream mixture to freeze evenly while churning.
- Make the Pecan Pralines: Combine Ingredients: In a medium, heavy-bottomed saucepan, add the brown sugar, heavy cream, butter, and salt. Place over medium heat. Stir gently to mix the butter evenly into the sugar and cream, creating a uniform mixture. Cook the Sugar Mixture: Allow the mixture to come to a gentle boil. Continue boiling for 3–4 minutes, stirring occasionally. This process caramelizes the sugar slightly, adding a deep, nutty flavor to the pralines. Be careful not to let it burn—medium heat is key. Add Pecans: Remove the saucepan from heat. Quickly stir in the chopped pecans using a wooden spoon or rubber spatula, ensuring each piece is fully coated in the caramelized sugar. Cool the Pralines: Allow the mixture to sit in the pan for about 10 minutes so it cools slightly and thickens. Then, use a spoon to transfer the coated pecans onto a parchment-lined baking sheet. Spread them into a single layer and set aside to cool completely. These pralines will add the signature crunchy texture to the ice cream.
- Prepare the Ice Cream Base: Combine Dairy and Sugar: In a large mixing bowl, pour in the heavy cream and whole milk. Add the granulated sugar, vanilla extract, and salt. Whisk thoroughly until the sugar begins to dissolve and the mixture is smooth. Check for Uniformity: Make sure the sugar has dissolved completely; a grainy mixture can affect the ice cream’s texture. This simple whisking ensures a creamy base without lumps.
- Churn the Ice Cream: Attach the Ice Cream Maker: Fit the frozen ice cream canister into your stand mixer and attach the dasher. Turn on the mixer so the dasher begins rotating. Add Ice Cream Base: Slowly pour the prepared cream mixture into the canister while the dasher is rotating. Pouring gradually ensures the mixture freezes evenly without clumping. Churn Until Thickened: Allow the machine to churn for 20–30 minutes, depending on your model, until the ice cream reaches a soft-serve consistency. You should see it thicken and coat the dasher smoothly.
- Incorporate Pralines and Caramel: Add Cooled Pralines: Once the ice cream is churned, transfer it to a large mixing bowl. Gently fold in most of the cooled pecan pralines, reserving a few for garnish. Folding ensures the pralines are evenly distributed without breaking them into tiny pieces. Swirl in Caramel Sauce: Pour in the caramel sauce and fold a few times to create beautiful, uneven swirls throughout the ice cream. This creates pockets of sweet caramel that melt in your mouth with every bite.
- Freeze Until Firm: Transfer to Container: Spoon the ice cream into a freezer-safe container, such as a metal loaf pan. Spread it evenly with a spatula for uniform freezing. Garnish (Optional): Sprinkle the remaining pralines on top for added texture and visual appeal. Freeze: Cover the container tightly and place it in the freezer for at least 2 hours. Freezing solidifies the ice cream while preserving the creamy, swirled texture. For best results, let it sit at room temperature for 5–10 minutes before scooping.
- Serve and Enjoy: Scoop generous portions into bowls or cones. Optionally, drizzle additional caramel sauce on top. Each spoonful delivers a perfect balance of creamy vanilla, sweet caramel, and crunchy pecan pralines. Enjoy immediately for the best texture and flavor.
Notes
- For a perfectly creamy texture, make sure your ice cream maker canister is fully frozen before starting. This ensures the mixture churns evenly without forming ice crystals.
- Use fresh pecans for the pralines; older nuts may be slightly bitter and can affect the flavor.
- When boiling the sugar mixture for pralines, keep a close eye on it. Caramel can go from perfect to burnt quickly, so medium heat and constant attention are key.
- If you prefer a less sweet ice cream, reduce the sugar slightly in the base. The caramel and pralines will still add plenty of sweetness.
- Homemade caramel sauce gives the best flavor, but store-bought caramel can be used in a pinch. Look for one with real cream for optimal richness.
