Print

Pecan Praline and Cream Ice Cream

Print Recipe

A delightful homemade ice cream combining crunchy, caramel-coated pecans with a creamy base, perfect for summer enjoyment!

Ingredients

Scale
  • 110 g pecan halves
  • 200 g brown sugar
  • 80 ml double cream (heavy cream)
  • 30 g unsalted butter
  • 1 tsp vanilla extract
  • 600 ml double (heavy) cream
  • 1 can condensed milk (14 oz / 307 ml can)
  • 1 tsp vanilla bean paste
  • 150 g salted caramel sauce

Instructions

  1. Preheat your oven to 180°C (350°F). Spread the pecan halves on a baking sheet in a single layer and toast for 8-10 minutes.
  2. In a medium saucepan, melt 30 g of unsalted butter over medium heat; add 200 g of brown sugar and stir to combine. Gradually pour in 80 ml of double cream, stirring continuously. Cook for about 5 minutes until thickened.
  3. Mix in the toasted pecans until well-coated and then pour onto a parchment-lined baking dish to cool. Break into chunks once cooled.
  4. In a large mixing bowl, combine 600 ml of double cream, 1 can of condensed milk, 1 tsp of vanilla extract, and 1 tsp of vanilla bean paste. Whisk until slightly thickened, about 5 minutes.
  5. Gently fold in 150 g of salted caramel sauce into the cream mixture for a marbled effect.
  6. Fold in the cooled pecan praline chunks until evenly distributed.
  7. Transfer the mixture into an airtight container and freeze for at least 4 to 6 hours until scooping consistency is reached.
  8. Before serving, let the ice cream sit at room temperature for about 5 minutes for the creamiest texture.

Notes

For variations, try using crushed cookies instead of pecans for a nut-free option or coconut cream for a vegan version. Add cinnamon for spice, chocolate fudge sauce for a rich flavor, or fresh fruit for a natural sweet touch.

Nutrition

Keywords: ice cream, homemade ice cream, pecan praline, dessert, summer treat

Find it online: https://flavorsbyclara.com/creamy-pecan-praline-ice-cream-quick-4-step-swirl/