Apr 20, 2012

Homemade Pecan praline ice cream

Thank you to Shelly from Cookies and Cups for the recipe for 2 ingredient ice cream.  For this recipe, you will need one batch of it, just the cream and condensed milk,  which can be found HERE.

  While it is chillin in the freezer, make the praline mixture.


1 cup pecans, toasted
1/2 cup (1 stick) salted butter
3/4 cup brown sugar, packed
1 can sweetened condensed milk
1 teaspoon vanilla


Put one cup of pecans on a baking sheet and toast in a 375 degree oven for 10-15 minutes. Remove and let cool.  When cool, chop them up.

In a saucepan, combine butter, brown sugar and sweetened condensed milk.  Cook at medium heat until thick and bubbly (stirring constantly- careful, it will burn quickly!).  Remove from heat and add the vanilla and toasted pecans. Stir.

Pour onto a marble slab if you have one, or parchment paper and spread out so it will cool quickly.

Once cool, add to the ice cream to your liking. Voila'. There it is.

 There will probably be more praline mixture than you'll want to put in your ice cream- and that's a good thing because you just put it in a container and keep it in the freezer.  Heated up, it makes an excellent ice cream topping or as a filling for cookies!  For the cookies, I baked thin sugar cookies by twos, put some of the filling in them and sandwiched them together.  Delicious!

I made this recipe for the praline mixture up, so if any attribution is to be had, it should be had by me.  Just sayin'.  Cheers. :)


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