Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ice cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PRALINES-----
1 c Sugar
1 c Brown sugar -- firmly packed
3/4 c Buttermilk
2 c Pecans -- coarsely chopped
1/8 ts Salt
2 tb Butter or margarine
1/2 ts Baking soda
1-1/2 tb Vanilla extract
-----ICE CREAM-----
2-1/4 c Sugar
1/3 c All purpose flour
1/4 ts Salt
3 Eggs -- beaten
5 c Whole milk
1 qt Whipping cream
1-1/2 tb Vanilla
Plus Pralines, above
PRALINES: Combine first five ingredients in a large,
heavy saucepan. Cook over low heat, stirring gently,
until sugar is dissolved. Cover and cook over medium
heat for 2-3 minutes to clear sugar crystals from
sides of the pan. Uncover and cook to soft ball
(234 ), stirring constantly. Remove from heat and stir
in soda and vanilla. Add butter and beat with a wooden
spoon until mixture begins to thicken. Working
quickly, drop by tablespoons onto buttered wax paper.
Makes 1-1/2 to 2 dozen pralines. BUT DON'T EAT THEM!
Crumble coarsely and measure out 3 1/2 cup of the
crumblies for this ice cream.
ICE CREAM: Combine sugar, flour, and salt in a Dutch
oven. Add eggs, and stir until smooth. Stir in milk
and cook over medium heat until thermometer reaches
165 , stirring constantly. Remove from heat and let
cool slightly; Chill for 3 hours. Combine whipping
cream and vanilla in a large bowl and whisk in chilled
custard. Pour into freezer container of a 1 gallon ice
cream freezer. Freeze according to manufacturer's
instructions. Remove dasher and fold in 3 1/2 cups
crumbled pralines. Let ripen for 1 hour before serving.
