Pecan praline ice cream
- Preparation and cooking time
- Total time
- + churning and freezing
- Serves 6
- 200ml whole milk
- 150g caster sugar
- 1 vanilla pod, split and seeds scraped out
- 600ml carton double cream, well chilled
- 6 (freeze the whites for meringues) egg yolks
- 200g caster sugar
- 75g pecans
- STEP 1
To make the praline, put the sugar in a frying pan (silver is best so you can see the caramel colour change) and add 3 tbsp water. Heat gently until the sugar dissolves into a clear liquid.
- STEP 2
Turn up the heat and boil until the mixture becomes a golden caramel. The edges will start to darken first and you’ll smell caramel.
- STEP 3
Drop in the nuts and swirl around to coat.
- STEP 4
Quickly pour onto a lightly oiled baking sheet then leave to cool.
- STEP 5
To make the ice cream, put the milk and vanilla pod in a pan with a pinch of salt and heat until just boiling. Take off the heat and leave to cool so the vanilla infuses.
- STEP 6
Whisk the egg yolks and sugar together in a bowl until pale. Reheat the milk and slowly whisk into the eggs, leaving the vanilla behind.
- STEP 7
Pour back into a clean pan, put over a low heat and stir until the custard is thick enough to coat the back of a wooden spoon. Keep stirring and don’t let it overheat or you’ll end up with scrambled eggs. It should take around 8-10 minutes.
- STEP 8
Pour the custard through a fine sieve into the chilled cream and stir together. Pour into an ice-cream maker and churn.
- STEP 9
Break the praline into pieces then put in a freezer bag and bash with a rolling pin. You can go as fine or chunky as you like. Add to the ice-cream when it’s softly churned. When it’s fully churned spoon into a freezer proof box and freeze until you need it.