Best Praline Ice Cream Recipes

PRALINE ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY-RASPBERRY SAUCE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
• For terrine:
• Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
• Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
• Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
• Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

ALMOND PRALINE ICE-CREAM CAKE

Steps:

• Make meringue layers:
• Preheat oven to 300°F.
• In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden, and cool completely.
• Line 2 baking sheets with parchment paper.
• Using a 9-inch springform pan as a guide, trace a circle on each piece of parchment and turn paper over. (Circle will show through.)
• In a food processor pulse together almonds, 3/4 cup sugar, and cornstarch until almonds are ground fine. In the large bowl of a standing electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks. Add almond extract and remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and divide meringue evenly between parchment circles, spreading it to fill in circles. Bake meringue layers in upper and lower thirds of oven 1 hour, or until golden. (Layers will not be completely firm.) Turn oven off. Switch positions of sheets and let layers stand in oven 2 hours, or until dry. Carefully peel off parchment. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool, dry place (not the refrigerator).
• With a small sharp knife trim edges of meringue layers just enough to fit inside springform pan. Put 1 layer in pan.
• Scoop 1 pint ice cream and 1 cup praline butter into bowl of standing mixer and with paddle attachment distribute praline butter evenly throughout ice cream to marbleize it. (Do not over-mix or let ice cream melt.) Spread marbled ice cream over meringue layer in pan and top with remaining meringue layer, gently pressing it into ice cream. Freeze cake, covered with plastic wrap, 30 minutes.
• Beat remaining 1 cup praline butter into remaining 1 pint ice cream in same manner as above and spread over meringue layer. Freeze cake, covered with plastic wrap, at least 30 minutes, or until ice cream is firm.
• In a chilled bowl beat heavy cream with sugar until it just holds stiff peaks and spread over ice cream. Freeze ice-cream cake 30 to 45 minutes, or until whipped cream is firm. Cover cake with plastic wrap and foil and freeze at least 4 hours or overnight.
• Immediately before serving the cake, wrap a warm dampened kitchen towel around side of pan and run a thin knife around cake to loosen it. Remove side of pan and transfer cake to a serving plate. Cut cake into wedges with a knife dipped repeatedly in hot water and serve garnished with pieces of almond praline if desired.

PRALINE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
• Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
• Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
• Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
• Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
• Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.

MAPLE PRALINE ICE-CREAM SAUCE

Steps:

• In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.

PRALINE ICE CREAM CAKE

Steps:

• In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla., Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture., Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. , Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.

PRALINE ICE CREAM SANDWICHES

Steps:

• Make praline:
• Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface.
• Cook sugar in a 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife.
• Make sandwich layers:
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Draw a large X with butter from corner to corner in each baking pan, then line bottom of each pan with parchment paper, leaving a 1-inch overhang on each side, pressing to help parchment adhere to X.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined.
• Divide batter between baking pans (about 1 1/2 cups each) and spread into thin, even layers with offset spatula. Sprinkle with praline and bake, switching position of pans halfway through baking, until sandwich layers are golden brown but still tender, about 10 minutes. Cool in pans 10 minutes, then transfer with parchment to racks and cool completely, about 30 minutes. Clean 1 baking pan.
• Line cleaned baking pan with fresh parchment, leaving a 1-inch overhang on each side. Invert sandwich layers onto work surface and carefully peel off and discard parchment, then trim edges.
• Assemble sandwiches:
• Transfer 1 sandwich layer, praline side down, to baking pan and spread evenly with ice cream. Top ice cream with second sandwich layer, praline side up, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze ice cream sandwich at least 1 hour.
• Cut into 24 sandwiches before serving.

RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE

Steps:

• Make crust:
• Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
• Make praline:
• Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
• Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
• Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
• *Available at Italian markets and some supermarkets.

PRALINE ICE CREAM SAUCE

Steps:

• Combine all ingredients in sauce pan.
• Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
• Cool slightly before serving over vanilla ice cream.
• NOTE: May refrigerate for several days in covered container.
• To reheat, add small amount of cream, then heat on stovetop until smooth.

SAUTEED BANANAS IN PRALINE SAUCE WITH VANILLA ICE CREAM

Steps:

• Heat grill to high. Melt the butter in a large saute pan on the grates of the grill. Whisk in the sugar and cook until melted and smooth. Standing back, carefully add the bourbon and cook for 2 minutes. Add 1/3 cup pecans and cook for 30 seconds. Add the bananas and spoon the sauce over the bananas constantly until softened, about 4 to 5 minutes.
• Scoop the ice cream into bowls and top with the bananas and sauce. Garnish with the remaining chopped pecans and serve.

SOUTHERN PRALINE ICE CREAM SAUCE

Steps:

• Put pecans and 3 Tablespoons butter in microwave safe dish.
• Cook on high for ten minutes, stirring twice.
• Put rest of butter in separate microwave safe dish.
• Heat until melted.
• Whisk in brown sugar, and flour, and syrup til blended.
• Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture.
• Let stand 2 minutes.
• Pour into hot jars and seal.

PRALINE ICE CREAM SANDWICHES

Steps:

• For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.

PRALINE ICE CREAM CAKE

Steps:

• 1. Preheat oven to 350^. Melt butter in 3 quart saucepan. Remove from heat. Add ice cream, then eggs, flour, sugar,baking powder, salt and graham cracker crumbs. Mix until smooth. Pour into greased 13x9-inch baking pan. Bake for 30-35 minutes. Combine sour cream and ice cream topping. Pour over warm cake. Top with pecans. Cool; cut into squares. Serve with ice cream or whipped cream ,if desired. --- Note: When I made this I used butter Pecan ice cream- oh so good.! Say wouldn't this be good with pumpkin ice cream. If you can't find it just use pre-mixed pumpkin to vanilla ice cream -let set up a bit then proceed following the above directions- This is going to be delicious. I'm writing this in my Thanksgiving menu.

PRALINE ICE CREAM

Steps:

• Stir milk gradually into egg yolks.
• Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
• Chill thoroughly.
• Whip cream to very soft peaks (it won't quite hold its shape).
• Add pralines, vanilla and whipped cream.
• Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).

MACADAMIA NUT AND BITTERSWEET CHOCOLATE ICE-CREAM BOMBE WITH MACADAMIA NUT PRALINE

Steps:

• Make the macadamia nut ice cream:
• In a heavy skillet melt the butter over moderate heat and in it cook the macadamia nuts, stirring, until they are light golden. Transfer the nuts with a slotted spoon to a small bowl, reserving the butter, and let them cool. In a large metal bowl whisk together the eggs, the sugars, the cream, the milk, the salt, and the reserved melted butter, transfer the mixture to a large saucepan, and cook it over moderately low heat, stirring until it registers 175°F. on a candy thermometer. Return the mixture to the metal bowl, cleaned, and chill it until it is cold. Freeze the mixture in an ice-cream freezer according the manufacturer's instructions, adding the macadamia nuts, patted dry, when it is frozen partially. Makes about 1 quart.
• Make the ganache:
• In a saucepan combine the chocolate and the cream, bring the cream just to a boil, stirring, and remove the pan from the heat. Stir the mixture until it is smooth and stir in the Kahlúa. Transfer the ganache to a metal bowl and let it cool to room temperature.
• Make the chocolate ice cream:
• In a small bowl set over a saucepan of simmering water melt the chocolate, stirring, until it is smooth. In a large saucepan whisk together the melted chocolate, the cream, the milk, the eggs, the sugar, and a pinch of salt and cook the mixture over moderately low heat, stirring, until it registers 175°:F. on a candy thermometer. Stir in the vanilla and stir the mixture until it is combined well. Chill the mixture, its surface covered with plastic wrap, until it is cold. Freeze the mixture in an ice-cream freezer according the manufacturer's instructions. Makes about 1 quart.
• Make the macadamia nut praline:
• In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden. Stir in the macadamia nuts, return the syrup to a boil, and boil the mixture until the syrup is golden. Pour the praline immediately onto an oiled baking sheet and let it cool completely. Break the praline into pieces and in a food processor grind it fine in batches .
• Line a lightly oiled 2-quart steamed-pudding mold, including the center stem, or a 2-quart metal bowl with plastic wrap, into it pack the macadamia nut ice cream, and spread the ganache over the top. Freeze the mold for 5 minutes, or until the ganache is set. Pack the bittersweet chocolate ice cream into the mold, cover the mold with the lid or plastic wrap, and freeze the bombe for at least 8 hours and up to 3 days.
• In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden. Pour the mixture immediately onto an oiled baking sheet and let it cool completely. Break the sugar candy into small pieces.
• To unmold the bombe, dip the mold several times into a bowl of warm water, run a long thin knife around the outer rim of the mold and the rim of the center stem, and invert the bombe onto a platter, Coat the bombe with the ground macadamia nut praline.The bombe may be made 3 hours in advance and dept frozen. Garnish the top of the bombe and the platter with the sugar-candy.

CINNAMON PRALINE ICE CREAM

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

OATMEAL PRALINE ICE CREAM WITH WARM BERRY SAUCE

Steps:

• For praline:
• Preheat oven to 375°F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Pour praline out onto same baking sheet. Cool completely.
• Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
• For ice cream:
• Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.)
• For sauce:
• Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.)
• Scoop ice cream into goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.

CHOCOLATE PRALINE ICE CREAM TOPPING

Steps:

• In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from the heat; stir in the chocolate chips until melted and smooth. Stir in pecans. Serve warm over ice cream. Store in the refrigerator.

PRALINE ALMOND FUDGE ICE CREAM

Steps:

• Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk. Cook over medium heat for about 15 minutes or until thickened, stirring constantly.
• Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly.
• Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with a wire whisk to combine.
• Saute almonds in butter over low heat about 5 minutes. Stir into ice cream mixture.
• Freeze this mixture as directed by the manufacturer.
• Swirl chocolate fudge topping through ice cream after it has stopped churning. (NOTE: This is easier to do as you transfer the ice cream into another container.).