Delicious homemade ice
cream with the flavor of praline, studded with chopped toasted
pecans.
Pralines
and Cream Ice Cream
- 4 cups milk
- 1 cup whipping cream
- 1 cup half-and-half
- 1 1/2 cups granulated
sugar
- 5 large eggs, beaten
- 2 tablespoons vanilla
extract
- 1 1/4 cups firmly packed
brown sugar
- 3/4 cup light corn syrup
- 1/4 cup butter or
margarine
- 3 tablespoons all-purpose
flour
- 1 1/2 cups chopped pecans,
toasted
- 1 (5-ounce) can or
2/3 cup evaporated milk
- 2 cups milk
- Combine first 4 ingredients
in a saucepan. Bring to a boil over medium heat, stirring constantly.
Gradually stir about one-fourth of hot mixture into eggs; add
to remaining hot mixture, stirring constantly. cook over medium
heat, stirring constantly, 1 minute. Remove from heat; stir in
vanilla. Cover and chill at least 2 hours.
- Combine brown sugar, corn
syrup, butter and flour in a medium saucepan. Bring to a boil
over medium heat; reduce heat, and let cool. Stir in pecans and
evaporated milk.
- Combine chilled egg mixture,
brown sugar mixture, and 2 cups milk; stir well. Pour mixture
into freezer container of a 1-gallon hand-turned or electric
freezer. Freeze according to manufacturer's instructions. Once
electric freezer stops or you can no longer turn the handle,
pack freezer with additional ice and salt, and let stand 1 hour
before serving.
Makes 1 gallon.
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