Pralines & Cream Ice Cream
Submitted by tulip
Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
4 hrsThis is the ice cream that the shop chains tried to imitate and never quite nailed. Proper pralines and cream ice cream starts with homemade pralines cooked to the soft-ball stage with buttermilk, then folded into a real cooked custard base. The difference in flavor and texture compared to any store-bought version is night and day.
The pralines themselves are the star, and buttermilk is the secret weapon. While most praline recipes use cream, buttermilk adds a tangy dimension that balances the intense sweetness and keeps the candy from tasting one-note. The baking soda added at the end makes the mixture foam and sets up softer, chewier pralines that hold their texture in the frozen ice cream.
A proper cooked custard base (flour-thickened egg custard with whole milk) gives this ice cream its luxurious, scoopable texture without any eggy richness. The flour quietly stabilizes the custard and prevents iciness; most old Southern recipes call for it exactly for this reason.
The one-hour ripen in the freezer after churning is the step most home ice cream makers skip. Ripening lets the texture firm up from soft-serve consistency to proper scoopable ice cream, and it lets flavors meld between the custard and praline pieces.
Pro Tips
- Work fast when dropping the pralines onto wax paper; the mixture sets quickly and the last spoonfuls get tough
- Cook the praline mixture to 238°F (114°C), the soft-ball stage; a candy thermometer makes this foolproof
- Strain the cooked custard through a fine mesh sieve before chilling to catch any egg strands
- Chill the custard thoroughly before pouring into the ice cream maker; warm custard never freezes to proper consistency
Variations
- Fold in chocolate chunks, toffee bits, or caramel swirl along with the pralines for a more indulgent version
- Swap pecans for walnuts, hazelnuts, or a mix for different nut profiles
- Serve over warm bread pudding or pound cake for an over-the-top Southern dessert
Ingredients
Directions
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 to 3 minutes to clear sugar crystals from sides of the pan.
Uncover and cook to soft ball 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 1½ to 2 dozen pralines. Crumble coarsely and measure out 1½ cup of the crumblies for this 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, 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 1½ cups crumbled pralines.
Let ripen for 1 hour before serving.
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