Buttermilk-Praline Ice Cream With Flambeed Peaches

Recipe Ingredients

		Ice Cream
1 1/2 cups	355ml	Heavy cream
1 cup	198g / 7oz	Granulated sugar - plus
2 tablespoons	30ml	Granulated sugar
3 cups	711ml	Buttermilk
3/4 teaspoon	3.8ml	Pure vanilla extract
1 cup	237ml	Crumbled Homemade Pecan Pralines - (listed below)
		Flambeed Peaches
3 tablespoons	45ml	Butter
3/4 cup	120g / 4.2oz	Brown sugar
1/2 cup	118ml	Bourbon
3 cups	711ml	Sliced peaches
		For Serving
		Caramel sauce
		Mint sprigs
		Homemade Pecan Pralines
1 cup	160g / 5.6oz	Light brown sugar
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 cup	118ml	Heavy cream
4 tablespoons	60ml	Unsalted butter
2 tablespoons	30ml	Water
1 cup	146g / 5.1oz	Pecan halves

Recipe Instructions

For the Ice Cream: In a small saucepan, combine the cream and sugar.

Simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and let cool completely. In a bowl or pitcher, combine the buttermilk, milk mixture, and vanilla. Refrigerate until well-chilled, about 1 hour.

Pour into an ice cream maker and process according to the manufacturer's instructions. When the ice cream is nearly firm. With the machine running, add the crumbled pralines through the feed tube. Continue to churn until the ice cream freezes, about 5 minutes. Place the ice cream in a plastic container and freeze until firm, 2 hours, or overnight.

For the Peaches: In a saute pan over medium-high heat, add the butter and melt. Add the brown sugar and cook, stirring, until the sugar is melted and bubbly. Remove the pan from the heat and carefully add the bourbon. Return the mixture to the heat and flame. Cook until the flames die down. When the alcohol has cooked out, add the peaches and simmer for 5 minutes.

Place some caramel sauce in the bottom of a decorative glass. Top with 2 scoops of ice cream. Places peaches on top of the ice cream and garnish with a sprig of mint.

For the Pecan Pralines: In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F11) - from the TV FOOD NETWORK

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