Praline Ice Cream Food

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 ICE CREAM

Steps:

• Stir milk gradually into egg yolks.
• Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
• Chill thoroughly.
• Whip cream to very soft peaks (it won't quite hold its shape).
• Add pralines, vanilla and whipped cream.
• Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).

CINNAMON PRALINE ICE CREAM

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

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.

PRALINE SUNDAE TOPPING

Steps:

• Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

CHOCOLATE PRALINE ICE CREAM TOPPING

Steps:

• In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from the heat; stir in the chocolate chips until melted and smooth. Stir in pecans. Serve warm over ice cream. Store in the refrigerator.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

PRALINE ICE CREAM SANDWICHES

Steps:

• Make praline:
• Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface.
• Cook sugar in a 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife.
• Make sandwich layers:
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Draw a large X with butter from corner to corner in each baking pan, then line bottom of each pan with parchment paper, leaving a 1-inch overhang on each side, pressing to help parchment adhere to X.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined.
• Divide batter between baking pans (about 1 1/2 cups each) and spread into thin, even layers with offset spatula. Sprinkle with praline and bake, switching position of pans halfway through baking, until sandwich layers are golden brown but still tender, about 10 minutes. Cool in pans 10 minutes, then transfer with parchment to racks and cool completely, about 30 minutes. Clean 1 baking pan.
• Line cleaned baking pan with fresh parchment, leaving a 1-inch overhang on each side. Invert sandwich layers onto work surface and carefully peel off and discard parchment, then trim edges.
• Assemble sandwiches:
• Transfer 1 sandwich layer, praline side down, to baking pan and spread evenly with ice cream. Top ice cream with second sandwich layer, praline side up, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze ice cream sandwich at least 1 hour.
• Cut into 24 sandwiches before serving.

PRALINE TOPPING

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

OATMEAL PRALINE ICE CREAM TERRINE

Steps:

• Preheat oven to 350°F. Spread oats evenly over large baking sheet. Bake until golden brown, about 5 minutes. Cool on rack.
• Butter baking sheet. Stir 1 cup sugar and 3 tablespoons water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until liquid is deep amber in color, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Remove from heat. Stir in oats. Spoon mixture onto prepared baking sheet. Cool praline mixture completely. Chop praline into 1/4-inch pieces.
• Bring remaining 1 cup sugar and 1 cup water to boil in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Boil until syrup is reduced by half, about 10 minutes. Cool.
• Whisk syrup and egg yolks in medium bowl to blend. Bring milk to simmer in small saucepan. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and registers 190°F on candy thermometer, about 3 minutes (do not boil). Strain custard into large bowl. Refrigerate custard until cold, at least 2 hours.
• Line 9x5x2-inch metal loaf pan with plastic wrap, leaving overhang. Beat cream in bowl until stiff peaks form. Fold whipped cream and chopped praline into custard. Pour mixture into prepared pan; smooth top. Cover with plastic; freeze at least 8 hours. (Can be prepared 3 days ahead.)
• Melt butter in heavy medium skillet over medium heat. Add breadcrumbs and sauté until golden, about 8 minutes. Remove from heat. Mix in brown sugar. Cool.
• Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Press breadcrumbs crumb onto terrine. Slice terrine.

BAKED PRALINE ICE CREAM CAKE

Steps:

• Set oven to 350 degrees /Grease a 13" x 9" baking pan /In a saucepan, combine the brown sugar, sour cream, 2 tbsp butter and cornstarch /Cook, and stir over medium heat until mixture comes to a boil. /Remove from heat. /Stir in 1 tsp vanilla; set aside. /Melt the remaining butter; place in a mixing bowl. /Add icecream; stir to blend. /Add eggs, one at a time, beating well after each addition; stir in the remaining 1 tsp vanilla. /In a bowl, combine the flour, cracker crumbs, sugar.
• baking powder and salt; gradually add to icecream mixture until combined. /Pour into prepared baking pan. /Drizzle with half of the praline sauce. /Bake for 25-30 minutes, or until cake tests done. /Cool on wire rack. /Add pecans to remaining sauce; spoon over warm cake (the sauce will not cover entire cake). /Cool in pan, serve with whipped cream.

PRALINE ICE CREAM SANDWICHES WITH MIXED FRUIT COMPOTE

Steps:

• FOR ICE CREAM:
• Butter small baking sheet. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup turns deep amber, brushing sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes. Add nuts. Immediately pour onto prepared baking sheet. Cool praline completely.
• Finely chop praline. Mix ice cream, cinnamon and half of praline in medium bowl (reserve remaining praline for another use). Cover ice cream and freeze.
• FOR COOKIES:
• Position rack in center of oven; preheat to 350°F. Combine first 4 ingredients in medium bowl. Beat butter, shortening and 2/3 cup sugar in large bowl until smooth. Beat in egg. Mix in flour mixture, then crystallized ginger. Transfer dough to ungreased nonstick 13x9x1/2-inch baking sheet. Using rubber spatula, spread dough evenly over baking sheet, covering completely (dough will be sticky). Bake until top is dry and edges begin to brown, about 15 minutes. Remove from oven. Immediately cut into 5x2-inch rectangles. Cool. Freeze 8 cookies 1 hour (reserve remainder for another use).(Ice cream and cookies can be made 1 day ahead. Keep frozen.)
• Soften praline ice cream until spreadable. Spread 1/2 cup ice cream over bottom of each of 4 cookies. Top each with another cookie, bottom side down, forming sandwiches. Wrap tightly in plastic; freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
• Place frozen cookie sandwich on work surface. Lay paper strips diagonally across top of cookie. Sift powdered sugar over, forming diagonal lines. Remove strips. Repeat with remaining sandwiches. Place 1 sandwich on each of 4 plates. Using slotted spoon, surround each with compote. Drizzle any syrup from compote around fruit.

PRALINE ICE CREAM CAKE

Steps:

• In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla., Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture., Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. , Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.

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.

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.

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.

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.