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Pecan Praline and Cream Ice Cream

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A creamy and indulgent Pecan Praline and Cream Ice Cream packed with crunchy pecans and a swirl of sweet caramel.

Ingredients

Scale
  • 110 g pecan halves
  • 200 g brown sugar
  • 80 ml double cream (heavy cream)
  • 30 g unsalted butter
  • 1 tsp vanilla extract
  • 600 ml double cream (heavy cream)
  • 1 can condensed milk (14 oz / 307 ml)
  • 1 tsp vanilla bean paste
  • 150 g salted caramel sauce

Instructions

  1. Preheat your oven to 180°C (350°F). Spread the pecan halves on a baking sheet and toast them for about 8-10 minutes, or until fragrant and golden.
  2. Combine the brown sugar, double cream, butter, and vanilla extract in a saucepan over medium heat. Stir until bubbling, then cook for an additional 3-4 minutes.
  3. Add the toasted pecans and stir to coat, then remove from heat and let cool slightly.
  4. Pour the heavy cream into a large mixing bowl and whip on medium speed until soft peaks form (about 2-3 minutes).
  5. Fold in the condensed milk and vanilla bean paste gently until fully combined.
  6. Gently fold in the pecan praline and half of the salted caramel sauce.
  7. Transfer the ice cream mixture to a container with a tight-fitting lid and swirl the remaining caramel sauce over the top.
  8. Freeze for at least 4-6 hours or overnight.
  9. Scoop out and enjoy with extra caramel, if desired!

Notes

For variations, try using nuts or fruits of your choice, or add flavors like bourbon or coffee!

Nutrition

Keywords: ice cream, dessert, pecan, praline, summer treat

Find it online: https://peakplatter.com/creamy-pecan-praline-ice-cream-recipe/