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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/pecan-pralines-ice-cream-recipe/