Praline Ice Cream Sauce 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 ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.

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.

WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY-RASPBERRY SAUCE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
• For terrine:
• Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
• Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
• Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
• Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

SOUTHERN PRALINE ICE CREAM SAUCE

Steps:

• Spread pecans evenly in a 12" x 8" x 2" baking dish. Add 3 tablespoons butter. Microwave on High for 8-10 minutes, stirring every 4 minutes until toasted. Set aside. Place 1/4 cup butter in a large glass bowl. Microwave on High for 55 seconds or until butter melts. Add brown sugar and flour, stirring well. Gradually add corn syrup, stirring well. Microwave on High for 3-4 minutes, stirring every 2 minutes until mixture comes to a boil. Stir well and microwave an additional 3-4 minutes. Let cool to lukewarm. Gradually stir in milk and pecans. Serve warm or cold over ice cream. cook's notes Sauce may be refrigerated and reheated. Microwave on HIGH for 1 minute intervals until sauce reaches desired consistency.

PRALINE ICE CREAM SANDWICHES

Steps:

• For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.

SAUTEED BANANAS IN PRALINE SAUCE WITH VANILLA ICE CREAM

Steps:

• Heat grill to high. Melt the butter in a large saute pan on the grates of the grill. Whisk in the sugar and cook until melted and smooth. Standing back, carefully add the bourbon and cook for 2 minutes. Add 1/3 cup pecans and cook for 30 seconds. Add the bananas and spoon the sauce over the bananas constantly until softened, about 4 to 5 minutes.
• Scoop the ice cream into bowls and top with the bananas and sauce. Garnish with the remaining chopped pecans and serve.

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!

SOUTHERN PRALINE ICE CREAM SAUCE

Steps:

• Put pecans and 3 Tablespoons butter in microwave safe dish.
• Cook on high for ten minutes, stirring twice.
• Put rest of butter in separate microwave safe dish.
• Heat until melted.
• Whisk in brown sugar, and flour, and syrup til blended.
• Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture.
• Let stand 2 minutes.
• Pour into hot jars and seal.

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.

BOURBON-PRALINE SAUCE

Steps:

• place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
• Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
• Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
• Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).

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 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 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.

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!

PECAN PRALINE SAUCE

Steps:

• Combine all ingredients except vanilla and pecans in a small saucepan and bring to a simmer over low heat, stirring occasionally. Allow to simmer 3-4 minutes.
• Remove from heat and stir in vanilla and pecans.
• Serve warm.

ICE CREAM SUNDAE WITH SALTED BUTTERSCOTCH SAUCE AND HAZELNUT PRALINE

Steps:

• Method To make the salted caramel sauce, place the cream, butter and Demerara sugar in a small pan. Heat gently until the butter has melted and the sugar dissolved. Turn up the heat and bring to the boil, and let it bubble for a minute.Remove from heat and stir in the Kikkoman Soy sauce.To make the praline; put the caster sugar in a heavy based pan with 3-4tbsp water. Heat gently until the sugar dissolves, then turn up the heat and let it bubble. Do not stir it, just wait for the sugar solution to turn golden brown. Remove from the heat and carefully pour caramel onto a tray covered with greaseproof paper. Take care, this mixture is very hot and will burn! Scatter the toasted hazelnuts over the top and allow to cool. When completely cold, snap into shards or smaller pieces if you prefer a crunchy crumbly topping.Assemble the ice cream sundae in a glass.

OATMEAL PRALINE ICE CREAM WITH WARM BERRY SAUCE

Steps:

• For praline:
• Preheat oven to 375°F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Pour praline out onto same baking sheet. Cool completely.
• Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
• For ice cream:
• Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.)
• For sauce:
• Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.)
• Scoop ice cream into goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.

MAPLE PRALINE ICE-CREAM SAUCE

Steps:

• In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.

PEAR ICE CREAM WITH PRALINE CARAMEL SAUCE

Steps:

• Combine the water, sugar and lemon juice in a saucepan and simmer for 2 minutes. Peel, halve and core the pears. Add the pear halves to the boiling syrup and simmer for about 15 minutes. Allow the pears to cool in the syrup. Liquidise the pears or purée them through a sieve. Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Whisk the warm milk mixture into the egg mixture. Strain through a fine-meshed sieve. Add the pear purée, vanilla sugar and a couple of drops of green food colouring (optional). Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally. Mix together all the sauce ingredients except the praline paste and simmer until thickened and smooth. Chop the praline paste, add it to the sauce and stir until dissolved. Arrange the ice cream in bowls or on small plates and drizzle with the sauce.

PRALINE SAUCE

Steps:

• Melt butter over medium heat in a small pan.
• Stir in brown sugar and cream.
• cook and stir until it reaches a full boil.
• Reduce heat and boil gently for three minutes stirring occasionally.
• Stir in vanilla and cool.

PRALINE AND CREAM RECIPE

Steps:

• To make the pralines combine the brown sugar, ¼ cup sugar, ¼ cup cream, and butter in a heavy bottomed skillet over medium heat. Bring to a boil and let boil for about 3 to 4 minutes to lightly caramelize.
• Use a sturdy wooden spoon to stir in the pecans and remove from heat. Keep stirring until the candy cools and the pecans are coated. Spoon onto a parchment lined baking sheet to cool completely.
• Combine the heavy cream, milk, sugar and vanilla in a large bowl, and whisk until the sugar is dissolved. Turn on the ice cream machine and pour into canister. Process according to manufacturer's directions.
• Just before churning is finished, add the cooled pralines to the machine as well as the ¼ cup caramel.
• Transfer the soft ice cream to a freezer safe container, and freeze for at least 2 hours or until desired consistency. Enjoy with an extra drizzle of caramel sauce if desired.

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.