Pecan Praline and Cream Ice Cream Recipe

Step 1

Toast the pecans. Preheat the oven to 180°C (350°F). Lay the pecan halves on a baking tray lined with parchment paper. Bake pecans in the oven for 5 to 8 minutes until golden brown. Set parchment paper-lined baking tray aside. Coarsely chop the pecans.

Step 2

Heat up the sugar and cream. In a heavy-based saucepan set over medium heat, add brown sugar and cream; stirring frequently. Attach a candy thermometer to the side of the pan.  Once the mixture starts to bubble stir constantly; scraping the sides and bottom so nothing sticks or burns.  Stir the mixture constantly until the temperature reaches the softball stage at 115°C (240°F) degrees.

Step 3

Add the butter and pecans. Remove the pan from the heat and add the butter. Stir constantly until the butter is melted and is fully combined into the caramel- this can take a minute of vigorous stirring for it to combine fully. Add the vanilla and pecan pieces and stir until coated.

Step 4

Layout pecans on a tray and let them harden. Spoon the coated pecan pieces onto the prepared baking tray and spread out. Set aside to cool and harden. Then break up the praline into small pieces.

Step 5

Whip the cream and condensed milk together. Add the milk, condensed milk and vanilla extract into a large bowl. Using hand-held beaters fitted with the whisk, whip the three ingredients until thickened and soft peaks form.

Step 6

Fold through praline. Add two-thirds of the praline to the cream mixture and fold through until evenly distributed.

Step 7

Layer components into a freezer-safe pan. Spoon one-third of the ice cream into your favourite freezer container. Drizzle a third of the caramel over the top, then sprinkle a third of the remaining pecan praline over the caramel. Use a butter knife or chopstick to swirl the caramel through the ice cream. Repeat the layers finishing with sprinkling praline over the top. Freeze the ice cream for a minimum of 4 to 6 hours, best overnight. Scoop out and serve with a drizzle of any leftover caramel sauce, remaining pecan praline or some chopped pecans.