Pralines 'n' Cream Ice Cream
Ingredients
- 2 cup chopped pecans
- 2 tbsp butter, melted
- 2 cup granulated sugar, divided
- 6 each eggs, beaten
- 1 each ounce) can evaporated milk
- 1 each ounce) can evaporated milk
- 0 cup whole milk
- 1 each ounce) can sweetened condensed milk
- 1 tbsp vanilla extract
- 2 cup whipping cream, whipped
Instructions
- 1
Sauté pecans in butter, stirring constantly, about 5 minutes or until toasted.
- 2
Set aside to cool.
- 3
Combine 1 cup sugar, eggs, evaporated milk, and milk in a large saucepan.
- 4
Cook over medium heat, stirring constantly, 20 minutes or until mixture reaches 160 degrees F (do not boil).
- 5
Remove from heat; let cool.
- 6
Stir in sweetened condensed milk and vanilla.
- 7
Cover and chill at least 1 hour.
- 8
Fold in whipped cream.
- 9
Place remaining 1 cup sugar in a small saucepan; cook over medium heat, stirring mixture constantly, until sugar dissolves and forms a smooth liquid.
- 10
Stir in the sautéed pecans. (Mixture may form lumps.) Stir pecan mixture into custard; break apart pecan lumps.
- 11
Pour into freezer can of a 5-quart hand-turned or electric freezer.
- 12
Freeze according to manufacturer's instructions.
- 13
Let ripen at least 1 hour.