Easy Praline Sauce For Ice Cream Dads Food

EASY PRALINE SAUCE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add brown sugar and chopped pecans; cook 2 to 3 minutes, stirring frequently, until brown sugar melts and pecans smell toasted.
• Reduce heat to low; slowly and carefully stir in whipping cream and vanilla. Return heat to medium; heat to simmering. Cook 2 to 3 minutes, stirring constantly, until thickened. Let stand 10 minutes. Cover and refrigerate any remaining sauce.

PRALINE SAUCE

Steps:

• Combine brown sugar and cornstarch in small bowl; set aside.
• Melt butter in 2-quart saucepan until sizzling; add pecans. Cook over medium heat, stirring occasionally, 3-4 minutes or until pecans are toasted. Add milk, syrup and brown sugar mixture. Continue cooking, stirring constantly, 5-8 minutes or until mixture comes to a boil and thickens. Remove from heat; stir in vanilla.
• Serve warm over ice cream, sliced fresh fruit, pancakes or waffles.

PRALINE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
• Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
• Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
• Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
• Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
• Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.

EASY PECAN PRALINE SAUCE

Steps:

• In a medium sized pot, bring butter, brown sugar, and half & half together to a boil over med-low heat, whisking constantly. Allow the mixture to boil for 3-4 minutes, or until the sauce has thickened and coats the back of a spoon (can be anywhere as long as 5-7 minutes).
• Drop the mixture to low and add in the salt, vanilla extract, and chopped pecans and cook another minute or so.
• Turn the heat off and allow the caramel praline sauce to cool completely before storing in a glass jar.
• Store in the fridge.
• Enjoy!

PRALINE ICE CREAM CAKE

Steps:

• In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
• Cook and stir over medium heat until mixture comes to a boil.
• Remove from the heat.
• Stir in 1/2 teaspoon of vanilla; set aside.
• Melt the remaining butter; place in a mixing bowl.
• Add ice cream; stir to blend.
• Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
• Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
• Pour into a greased 13x9 inch pan.
• Drizzle with half of the praline sauce.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top).
• Cool in pan.
• serve with whipped cream if desired.

SOUTHERN PRALINE SAUCE

Steps:

• Place chopped pecans and 3 Tablespoons butter in a saucepan or skillet. Cook over medium heat 5-6 minutes, stirring occasionally, till toasted nicely. Be sure and keep an eye on the pecans so they don't burn.
• In another large saucepan or skillet, melt the remaining butter.
• Whisk in the brown sugar, flour and corn syrup until they are well blended. Cook on medium-high for 4-5 minutes stirring often, until the sugar is completely dissolved.
• Pour in the evaporated milk and add the pecan mixture. Stir till completely blended. Remove from heat.
• Let sauce cool slightly, then pour it into clean jars or containers (Mason jars work great!)
• This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
• Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve. Enjoy!

PRALINE ICE CREAM SAUCE

Steps:

• Combine all ingredients in sauce pan.
• Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
• Cool slightly before serving over vanilla ice cream.
• NOTE: May refrigerate for several days in covered container.
• To reheat, add small amount of cream, then heat on stovetop until smooth.

PECAN PRALINE SAUCE

Steps:

• In a large saucepan, combine the sugars, flour, salt, water and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the marshmallows and butter; cook and stir until blended. Remove from the heat; stir in pecans and vanilla. Serve warm.

HOW TO MAKE PRALINE

Steps:

• Preheat oven to 350°F (180°C). Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
• Line a baking sheet with parchment paper. Butter the parchment. Set aside for later.
• In a medium sauce pan, combine the sugar and water over medium-low heat. Allow the sugar to dissolve and once it does you can then bring the mix to a simmer. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
• Straight away turn off the heat and add in the butter and almonds, coating them in caramel.
• Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel.
• Once hardened break into pieces and either eat as-is or add it to my Homemade Praline Fudge (COMING SOON!). Store the praline in an airtight container at room temperature for up to 1 week.

PRALINE SAUCE

Steps:

• In a large bowl, combine corn syrups, vanilla, cinnamon and nutmeg until well blended. Stir in pecans. Serve over ice cream or pancakes, waffles or French toast.

SOUTHERN PRALINE SAUCE

Steps:

• Place chopped pecans in a microwave dish with 3 Tablespoons butter.
• Cook for 8 - 10 minutes, stirring twice. Watch the pecans closely to not burn them.
• In another microwave safe bowl (I use a glass batter bowl because it has a lip for pouring) place remaining butter and heat until melted.
• Whisk in brown sugar, flour, and light corn syrup until blended.
• Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved.
• Add in 2/3 cup evaporated milk and the pecans, stir well
• Pour into jars.

PECAN PRALINE SAUCE

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Arrange pecans in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring halfway, about 8 minutes. Remove from oven and set aside.
• In a small saucepan over low heat, combine the brown sugar, evaporated milk, butter and corn syrup.
• Bring to a simmer, whisking constantly and simmer for 3 minutes, until it thickens slightly and coats the back of a spoon.
• Stir in the vanilla extract, salt and toasted pecans. The sauce will thicken more as it cools.
• Serve praline sauce warm over ice cream, pancakes, cakes or bread pudding!
• Refrigerate any leftover pecan praline sauce and heat it in the microwave or on the stovetop before using.

PRALINE ICE CREAM

Steps:

• First of all whip the double cream until it reaches the 'floppy' stage but isn't too thick, then pop it into the fridge to chill. At the same time, put the polythene box into the freezer to chill as well. Now make the custard by first pouring the single cream into a saucepan and then heating it up to boiling point. While that's happening beat together the egg yolks, vanilla extract, custard powder and sugar until absolutely smooth. Next pour the hot cream on to this mixture, whisking as you pour. Now return the custard to the pan and continue to whisk it over a medium heat until it has thickened and come up to boiling point again. (Ignore any curdled appearance, which may come about if you don't keep stirring and have the heat too high. The custard powder will stabilise it provided you beat it off the heat: poured into a bowl it will become quite smooth again.) Now place the bowl of custard in a bowl of cold water, and stir it now and then until absolutely cold. Then fold in the chilled whipped cream. Pour the whole lot into the chilled polythene box, cover and freeze for a couple of hours or until it is just beginning to set. At the same time place a mixing bowl in the freezer to chill, then as soon as the mixture does begin to set, tip it into the chilled bowl and whisk (with an electric hand whisk if you have one) very thoroughly. Then return the ice cream to the polythene box, put it back in the freezer (covered) and leave until frozen (about 3 hours). To make the praline, place the sugar and almonds together in a pan over a low heat, and leave them until all the crystals of sugar have completely dissolved to a liquid. Cook until the liquid has turned a rich brown colour. Then pour this mixture on to the baking sheet, spreading the almonds out in a single layer. Leave the mixture to cool and become brittle; then, using a palette knife, lift it off the baking tray on to a flat surface. Break it up with a few bashes from a rolling pin, then crush it fairly finely with the rolling pin. Remove the ice cream to the main body of the fridge for about 15 minutes to soften slightly then stir the crushed praline thoroughly into the ice cream about half an hour before serving. You can, if you like, make the praline at any time and store it wrapped in foil in the fridge.

EASY PRALINE SAUCE FOR ICE CREAM- DAD'S RECIPE

Steps:

• 1. Bring water to a boil in a medium saucepan. When boiling add remaining ingredients and stir as it returns to a boil. When it reaches a full boil remove from heat, pour into a container, and refrigerate. Mixture will thicken as it cools.
• 2. Serve over ice cream. Add whipped topping and a cherry if desired.

PRALINE SAUCE

Steps:

• Melt butter in a heavy saucepan over low heat; add brown sugar. Cook 5-8 min, stirring constantly. Remove from heat, and gradually stir in half and half. Cook 1 minute more, and remove from heat. Stir in pecans and vanilla. Serve over ice cream.