Pecan Pralines Ice Cream Recipe

Introduction

This Pecan Pralines and Ice Cream recipe combines a rich vanilla custard base with crunchy, sweet pecan pralines for a deliciously creamy treat. Perfect for those who love a classic southern flavor with a cool twist.

Ingredients

• 3 cups half and half
• 1 cup heavy cream
• 8 large egg yolks
• 1 cup granulated sugar
• 2 teaspoons vanilla paste or vanilla extract
• 1 to 1½ cups pecan pralines crumbled, homemade or purchased

Instructions

1. Step 1: Place a medium saucepan over medium heat and add the half-and-half and heavy cream. Bring to a simmer, stirring occasionally, then remove from heat and set aside.
2. Step 2: In a medium bowl, whisk the egg yolks until pale lemon yellow. Gradually add the sugar while continuing to whisk until combined.
3. Step 3: Temper the eggs by slowly adding small amounts of the hot cream mixture (about a tablespoon at a time) to the egg yolks, stirring constantly. Continue until about half the cream is incorporated.
4. Step 4: Pour in the remaining cream mixture, stir to combine, then return everything to the saucepan over low heat.
5. Step 5: Stir slowly and constantly, scraping the pot’s bottom and sides, until the custard thickens enough to coat the back of a spoon and reaches 170°F on a thermometer.
6. Step 6: Pour the custard into a container and let it sit at room temperature for 30 minutes. Stir in the vanilla paste.
7. Step 7: Refrigerate the custard until chilled to 40°F or below, about 4 to 8 hours. Cover once cool enough.
8. Step 8: Pour the custard into an ice cream maker and churn according to the manufacturer’s directions, about 25 to 35 minutes.
9. Step 9: About 5 minutes before the ice cream is done, gradually add the crumbled pralines, distributing them evenly.
10. Step 10: Transfer the ice cream to an airtight container and freeze for 3 to 4 hours to firm up before serving.
11. Step 11: Optionally, garnish with extra crumbled pralines or roasted pecans for added texture and flavor.

Tips & Variations

• If your ice cream maker requires a frozen bowl, ensure it has been in the freezer at least 24 hours before starting.
• Homemade pralines add a special touch, but store-bought pralines or praline-coated pecans work well too.
• Use this rich vanilla custard base as a canvas for other mix-ins like chocolate chips, fruit, caramel, or cookies for variety.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly. Stir gently if ice crystals form during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla paste?

Yes, regular vanilla extract works well. Use the same amount indicated in the recipe for a subtle vanilla flavor.

What can I substitute for pecan pralines if I can’t find them?

You can use praline-coated pecans or simply roasted pecans for a similar texture and flavor. Alternatively, mix in other crunchy nuts or favorites like toffee bits.

Pecan Pralines Ice Cream Recipe

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5 from 84 reviews

This rich and creamy pecan praline ice cream features a decadent vanilla custard base studded with crunchy, sweet pecan praline pieces. The custard is carefully cooked and chilled before being churned to a smooth soft-serve texture, then frozen to perfection. Perfect for pecan lovers looking for a classic Southern-inspired frozen treat with a luscious nutty crunch.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 40 minutes
• Yield: Approximately 1 quart (4 cups) of ice cream 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Custard Base

• 3 cups half and half
• 1 cup heavy cream
• 8 large egg yolks
• 1 cup granulated sugar
• 2 teaspoons vanilla paste or vanilla extract

Add-ins

• 1–½ cups pecan pralines, crumbled (homemade or purchased)

Instructions

1. Heat Dairy: Place a medium saucepan over medium heat and add the half-and-half and heavy cream. Stir occasionally and bring just to a simmer, then remove from heat and set aside.
2. Beat Egg Yolks: In a medium bowl, whisk or beat the egg yolks until pale lemon yellow. Gradually add the sugar and continue whisking until combined.
3. Temper Eggs: Slowly add about a tablespoon of the hot cream mixture to the eggs, stirring constantly to avoid curdling. Repeat until half of the cream mixture is incorporated.
4. Combine and Cook Custard: Pour in the remaining cream mixture, stir to combine, and return all to the saucepan. Cook over low heat, stirring constantly and scraping the pan, until the custard thickens enough to coat the back of a spoon and reaches 170°F.
5. Cool Custard: Pour custard into a container and let sit at room temperature for 30 minutes. Stir in vanilla paste. Refrigerate uncovered until it cools without condensation, then cover and chill for 4 to 8 hours until reaching 40°F or below.
6. Churn Ice Cream: Pour chilled custard into an ice cream maker and process according to manufacturer’s instructions, about 25 to 35 minutes.
7. Add Pralines: About 5 minutes before the ice cream reaches soft-serve consistency, slowly add the crumbled pecan pralines, ensuring even distribution.
8. Freeze Firm: Transfer ice cream to an airtight container and freeze for 3 to 4 hours to firm up before serving.
9. Serve: Optional garnish with additional crumbled pralines or roasted pecans for extra crunch.

Notes

• If your ice cream maker requires pre-freezing the bowl, freeze it at least 24 hours in advance.
• For homemade pralines, try an Old-Fashioned Pecan Pralines recipe, or buy from specialty stores or online.
• Pecans coated in praline topping can substitute for whole pralines if needed, often found seasonally in markets like Trader Joe’s.
• The vanilla custard base is versatile: swap pralines for fruits, chocolate chips, caramel, or cookies for varied flavors.

Keywords: pecan pralines, ice cream, vanilla custard, homemade ice cream, Southern dessert, nutty ice cream, praline recipe