Ingredients Jump to Instructions ↓

  1. 1 c Sugar 

  2. 1/8 ts Salt

  3. 1 c Brown sugar; firmly packed 

  4. 2 tb Butter or margarine

  5. 3/4 c Buttermilk 

  6. 1/2 ts Baking soda

  7. 2 c Pecans; coarsely chopped 

  8. 1/2 tb Vanilla extract -

Instructions Jump to Ingredients ↑

  1. ICE CREAM— 2 1/4 c Sugar 5 c Whole milk 1/3 c All purpose flour 1 qt Whipping cream 1/4 ts Salt 1 1/2 tb Vanilla 3 Eggs; beaten Plus Pralines, above PRALINES: Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar is dissolved. Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan. Uncover and cook to soft ball (234~), stirring constantly. Remove from heat and stir in soda and vanilla. Add butter and beat with a wooden spoon until mixture begins to thicken. Working quickly, drop by tablespoons onto buttered wax paper. Makes 1 1/2 - 2 dozen pralines. BUT DON’T EAT THEM! Crumble coarsely and measure out 3 1/2 cup of the crumblies for this ice cream. ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add eggs, and stir until smooth. Stir in milk and cook over medium heat until thermometer reaches 165~, stirring constantly. Remove from heat and let cool slightly; Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and whisk in chilled custard. Pour into freezer container of a 1 gallon ice cream freezer. Freeze according to manufacturer’s instructions. Remove dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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