Baking Banquet: PRALINES & CREAM HOME-MADE ICE CREAM

Thursday, April 3, 2014

PRALINES & CREAM HOME-MADE ICE CREAM

All the freshness of homemade, with the creamy texture you get at the store

MAKES 1 1/2 Quarts
Ingredients, Candied Pecans (Pralines):

1 tablespoon butter

¼ cup brown sugar

2 drops pralines and cream flavoring (www.Lorannoils.com)

½ cup chopped pecans or pecan pieces

Ingredients, Ice Cream:

1 cup Half and Half, well chilled

½ cup granulated sugar

2 cups Heavy Cream, well chilled

1 teaspoon pralines and cream flavoring (www.Lorannoils.com)

¾ teaspoon Xanthan Gum (www.Lorannoils.com) or www.walmart.com

1 recipe Pralines from above

Directions:

Make the candied pecans first. Add butter and brown sugar to a small sauté pan. Cook on medium heat , stirring constantly until brown sugar dissolves and it bubbles and smells like caramel. Add the pecans. Stir until completely coated and caramel resembles stringy candy. Remove from heat immediately. Place on parchment paper, let cool about 10 minutes, then place in the freezer.

To make the ice cream: In a medium bowl add the half and half and the sugar. With a mixer, beat on low until sugar dissolves (1 – 2 minutes). Add the heavy cream, xanthan gum and the flavoring. Mix well (the xanthan gum needs to be mixed in really well). Chill in the freezer for 15 minutes or the refrigerator for 45 minutes. Once chilled, add mixture to your ice cream maker and operate according to your ice cream maker’s directions. After about 15 minutes remove the candied pecans from the freezer and break them up into small pieces. Add them to the ice cream during the last 5 minutes of the freezing cycle. Once the ice cream machine is finished with its process, remove ice cream from the freezer bowl and place in a freezer safe container and freeze. Or enjoy right from the ice cream maker as soft serve. Serve with caramel ice cream topping and whipped cream.