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.
- Two years ago: Muffins and Getting to Know the Kitchen
- One year ago: Oatmeal-Brown Sugar Pancakes
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18 responses to “Pralines and Cream Ice Cream”
Making ice cream like that, I think I am in love with your Kitchen aid attachment too! This looks mouthwatering good!
OMG! (Still lacking your first name and really want to know it!) This ice cream looks like heaven. The tutorial is excellent – your students could make it! OK, the ones who read instructions. 🙂 And the caramel sauce shot had me almost jumping into the screen.
When you taught us how to measure ingredients I learned that you aren’t supposed to pack flour down or scoop it straight out of the container, but that you are supposed to sift it and then spoon it into a measuring cup and then level it off. 🙂
i learned that once Pour the mixture into a sieve lined with cheesecloth or a paper towel. it will remove any lumps and ensure that your ice cream will be creamy.
If you don’t properly and precisly measure the correct amount of an ingredient for this ice cream, the end result could turn out that your ice cream won’t be ice cream. ( Wouldn’t have the right taste.)
I learned that adding 1/4 cups of the mixture at a time will keep from scrambling the eggs.
I learned adding only 1/4 cup of egg mixture at a time will keep from scrambling the eggs.
In this recipe you are required to measure many liquids so be sure to use a liquid measuring cup and get down at eye level to ensure you have the right measurement.
When my eyes first beheld this yummy looking ice cream my taste buds went wild!!!!! I learned in this recipe the caramel sauce should be made ahead of time so that it will thicken. Also, chill for at least 3 hours or up to 8 hours. And to 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.
I learned that you should make the caramel sauce ahead of time so it will thicken and to pour the mixture into a sieve lined with cheesecloth or a paper towel so it will remove any lumps and make it creamy.
When you taught us about measuring, i learned that you must use liquid measuring cups for liquid ingrediants and dry measuring cups for dry ingrediants. These cups are different. Also, never pack your flour. you have to spoon it in and level it off.
i learned that every measurment counts. it can totally mess up whatever your cooking so its important to get the measurements right and also double and half measurments right.
I didnt know you could you a thermometer in your ice-cream mix.
I learned that you should make the caramel sauce ahead of time so it will thicken
Oh Wanda, that looks like heaven. I am an ice cream fanatic and anything with caramel in it is for me!
Pralines and cream ice cream sounds delectable. Thanks for this great recipe.
I really want to make homemade ice cream but I just don’t have the right resources. With this recipe making an ice cream will be a lot easier for me, I hope.
This looks great. I don’t know if this bard is still active but I wanted to share that I’m going to try the recipe/ I also love your measuring cup, any chance you can tell me who makes them, would love to get them :O)
Measuring cups came from Willams and Sonoma. Let me know how your turns out