I’m in love with my Kitchenaid ice cream attachment! It is so easy to make the best homemade ice cream and just the right amount. GI Joe’s all time favorite ice cream is pralines and cream. This is so decadent and so good. I made homemade New Orleans style pralines to crumble in the rich ice cream and swirled homemade caramel sauce to add even more richness. You can’t help but love this stuff, but make sure that you have some company with you when you pull it out of the freezer or you’ll be tempted to eat it with a spoon right out of the carton. There will be no stopping you. Then like me you’ll be spending some extra time at the gym.
The recipe for the ice cream is very similar to the Butter Pecan. Instead of using brown sugar I used white sugar and decreased the amount because of the addition of pralines and caramel sauce. If you have not made these pralines don’t be fearful of a candy failure. They are super easy and almost foolproof. The caramel sauce I had to make twice to get it the right color and consistency, but with my tips you should get it right the first time. Now that you are now drooling at the thought of pralines and cream step into the kitchen to make the custard today and tomorrow you can put it in your ice cream maker for dinner tomorrow night.
Make yourself a batch of New Orleans style Pralines. You will need about a cup of crumbled pralines. You’ll have plenty left to take to all your friends or just hoard them for yourself. Do you ever hide food?
To make your custard it is easy. Mix together sugar with corn starch and then whisk in eggs in a large bowl.
In a heavy saucepan heat just to boiling heavy cream and whole milk. Add the heated cream and milk to the egg mixture 1/4 cup at a time until all is added to the eggs and sugar. Only add 1/4 cup at a time to heat the eggs up gradually so you will not scramble the eggs.
Now pour the mixture back in the saucepan and heat until the mixture reaches 175 degrees.
The mixture will stick to the back of the spoon like this.
Pour the mixture into a sieve lined with cheesecloth or a paper towel. This will remove any lumps and ensure that your ice cream will be creamy.
Pour the custard into a flat dish and cool for at least three hours. It had to be completely cool before putting it into the ice cream maker. Some recipes say to chill 8 hours. I found that putting the custard into a flat dish will shorten the cooling time.
The caramel sauce should be made ahead of time so that it will thicken. Make sure that the sugar comes to a complete boil. Here is the beautiful sauce!
Following the manufacture’s directions for freezing the custard. When it is frozen stir in the cup of pralines. Place the ice cream in a freezer container. Using a spoon swirl 1/3 cup of the caramel sauce through the ice cream. Freeze until firm.
Pralines and Cream Ice Cream changed from Gourmet
Yield 1 quart
- 1 cup of chopped pralines recipe here
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 teaspoons corn starch
- 4 large eggs
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 teaspoon vanilla
- Whisk together sugar and cornstarch, then add eggs, whisking until combined.
- In a 3 qt. heavy saucepan bring milk and heavy cream just to a boil over moderately high heat.
- Add the hot cream mixture to the eggs about 1/4 cup at the time. This will ensure that you don’t scramble the eggs. Whisk between each addition.
- Pour the mixture back into the saucepan.
- Cook over moderately low heat stirring constantly with a wooden spoon, until thick enough to coat the back of a spoon and register 175 degrees on a thermometer. This should take about 8 minutes.
- Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
- Chill for at least 3 hours or up to 8 hours.
- Freeze custard in ice cream maker until almost firm.
- Stir in 1 cup pralines.
- Pour into a flat container.
- Swirl in about 1/3 cup of caramel sauce.
- Freeze until firm.
Caramel Sauce from Emeril Lagasse
yield about 3/4 cup
- 3/4 cup sugar
- 1/2 teaspoon fresh lemon juice
- 1/2 cup heavy cream
- Combine sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat stirring until the sugar dissolves.
- Let it come to a boil and without stirring boil for about 5 minutes. The mixture will become a deep amber color. Watch closely so it doesn’t burn. ( I was nervous about mine burning the first time and took off the heat too soon.) It should be a rich caramel color when you take it off the heat. If not it will be soupy and not thick. It will thicken as it cools.
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