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Pralines & Cream Ice Cream

Author/Submitted by:
Servings: 6
Categories: Desserts / Ice Cream/Frozen Yogurt

1  c  Sugar
1  c  Brown sugar, firmly packed
3/4  c  Buttermilk
2  c  Pecans, coarsely chopped
1/8  t  Salt
2  tb  Butter or margarine
1/2  t  Baking soda
1 1/2  tb  Vanilla extract
    -------------------------ICE --
2 1/4  c  Sugar
1/3  c  All purpose flour
1/4  t  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 - 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.

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