Pralines And Cream Ice Cream

Recipe Ingredients

		Pralines
1 cup	198g / 7oz	Sugar
1 cup	160g / 5.6oz	Brown sugar - firmly packed
3/4 cup	177ml	Buttermilk
2 cups	292g / 10oz	Pecans - coarsely chopped
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Butter or margarine
1/2 teaspoon	2.5ml	Baking soda
1 1/2 tablespoons	22ml	Vanilla extract
		Ice Cream
2 1/4 cups	445g / 15oz	Sugar
1/3 cup	20g / 0.7oz	All purpose flour
1/4 teaspoon	1.3ml	Salt
3		Eggs - beaten
5 cups	1185ml	Whole milk
1		Whipping cream
1 1/2 tablespoons	22ml	Vanilla
		Plus pralines - above

Recipe Instructions

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 (234F), 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 165F, 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.

Source:
Unknown Cookbook

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