Pralines and Cream Ice Cream
INGREDIENTS:
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 cup skim milk
- 2 cups half and half (10% cream)
- 1 egg yolk
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup chopped pecans
- 1 tbsp agava nectar or honey
- 1 tbsp sugar
- 1/2-3/4 can of sweetened condensed milk turned into dulche de leche - see how here
INSTRUCTIONS:
1) Preheat the oven to 350F. Combine the pecans, agava nectar and sugar in a small bowl. Place the pecan mixture on a silpat on a baking sheet. Bake for 5-7 minutes until pecans are slightly fragrant. Let cool.
2) Add egg yolk and vanilla paste in a medium bowl and whisk together. Set aside
4) Slowly stir in milk and half and half, heat over medium-high heat whisking constantly until milk begins to boil and the liquid begins to thicken. Remove from heat.
5) Temper in the hot liquid into the yolk/vanilla mixture pouring about 1/2 cup or so in and whisking to combine and not scramble the eggs. Pour in the remaining liquid and whisk to combine fully.
6) Cover the liquid with saran wrap, placing the saran directly on the liquid to prevent a film from forming.
Let the mixture cool in the fridge for several hours.
7) Place the mixture in your ice cream maker or frozen bowl attachment. Follow the instructions as provided. Mine is 20-30 min of churning. Add the pecans and dulche de leche mixture to the ice cream in the last stage. This is the last 10 minutes for me.
8) Freeze for 3-4 hours, or overnight preferred.
This ice cream is better overnight after the flavours have had time to incorporate and meld together. There is a reason pralines and cream ice cream is one of the number one selling flavours, it is simply divine. This is Brad's favorite so far in my ice cream trials. Enough typing, I am off to grab a spoon.
MEG's RATING: D-EEEEE-LICIOUS
6) Cover the liquid with saran wrap, placing the saran directly on the liquid to prevent a film from forming.
Let the mixture cool in the fridge for several hours.
7) Place the mixture in your ice cream maker or frozen bowl attachment. Follow the instructions as provided. Mine is 20-30 min of churning. Add the pecans and dulche de leche mixture to the ice cream in the last stage. This is the last 10 minutes for me.
8) Freeze for 3-4 hours, or overnight preferred.
This ice cream is better overnight after the flavours have had time to incorporate and meld together. There is a reason pralines and cream ice cream is one of the number one selling flavours, it is simply divine. This is Brad's favorite so far in my ice cream trials. Enough typing, I am off to grab a spoon.
MEG's RATING: D-EEEEE-LICIOUS
I am definitely going to be trying this, the finish looks so scrumptious with the whole bits of pralines!
ReplyDeleteHey Meg, great post... i sent this to Alice...hoping she will give it a whirl!
ReplyDeleteSooooo Good :) I wanted more.
ReplyDeleteMmm this looks soo delicious!! Great blog you have here, so glad to be your newest follower! :)
ReplyDeletehttp://www.cookskinny.blogspot.com/
Okay...this looks AMAZING!!! Thank you for sharing...I'll definitely be giving this a try. :)
ReplyDeleteWow, I love your ice cream. Ice cream and pralines really a great combination. We really have the same taste, thumps up for that.
ReplyDeleteOK, sure delicious... But the food styling with the nuts as a back ground is complete GENIUS!!!
ReplyDelete