What could make the pecan pralines better? If you answered put them in ice cream, move to the front of the class. For my last ice cream recipe that I posted here, I made a healthy ice milk. This time I went in the opposite direction take a look at these ingredients.
Ingredients:
- 3 cups heavy cream
- 2 cups whole milk
- 10 egg yolks
- 90 g (6 tbl) sugar
- 2 tsp vanilla
- 1 1/2 cups pure grade B maple syrup
- 2 cups broken up pecan pralines
In a medium saucepan, over medium heat, bring the milk, cream and maple syrup to the scalding point. Meanwhile in a bowl, beat the egg yolks and sugar until light and fluffy. While constantly beating gradually poor the hot mixture into the eggs. You want to temper the eggs. Poor the custard mixture back into the saucepan and cook over low heat stirring constantly until the mixture reaches 170 degrees F and coats the back of a spoon.
Remove from heat and add in the vanilla. Transfer to a bowl and cover tightly with plastic wrap. Make sure the plastic wrap actually touches the custard. This prevents a film from forming. Refrigerate for at least 8 hours. Freeze according to your ice cream makers instructions making sure to add in the pralines during the last couple of minutes of mixing.
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