Praline Ice Cream Recipes

Steps:

• Combine all ingredients in sauce pan.
• Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
• Cool slightly before serving over vanilla ice cream.
• NOTE: May refrigerate for several days in covered container.
• To reheat, add small amount of cream, then heat on stovetop until smooth.

Steps:

• Stir milk gradually into egg yolks.
• Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
• Chill thoroughly.
• Whip cream to very soft peaks (it won't quite hold its shape).
• Add pralines, vanilla and whipped cream.
• Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).

Steps:

• Preheat oven to 450. Rinse and drain ¾ cup of lentils, soak for 1 hour.
• Drain all water off lentils. Spread lentils onto paper towels and cover with paper towels to absorb as much water as possible.
• Melt butter, add oil, salt and lentils and toss.
• Spread mixture in a thin layer on a baking sheet and roast in oven for 14 minutes, stirring once or twice. Remove and set aside.
• Combine ½ cup of sugar and ¼ cup of water in a sauce pan.
• Bring to a boil over medium heat. Swirl the pan, let it bubble and boil until all water evaporates and sugar turns golden.
• Remove from heat, add roasted lentils, and stir until completely coated. Cool on parchment or wax paper.
• When cooled, break the pralines up into small chunks and set aside.
• Remove label from one can of sweetened condensed milk.
• Put a clean dish cloth in the bottom of a deep pot of water or sauce pan on the stove, set the unopened can of condensed milk on top of the dish cloth making certain it is completely covered with water at all times.
• Bring the water to a boil and then reduce heat. Maintain a light simmer for three hours. Check frequently to ensure the water level is high enough to cover the can completely.
• Remove from heat and leave the can in the water to cool completely. Your dulce de leche (caramel) is made inside the can, and will be waiting for you to open the can and scoop it out when it comes time for you to use towards the end of this recipe. We have just completed the first two parts of making our delicious ice cream.
• Tip: We recommend making the pralines and dulche de leche (caramel) for our homemade ice cream recipe the day before making the ice cream portion. The pralines can be stored overnight and the dulce de leche (caramel) can cool overnight.
• Place remain ¼ cup lentils in a sauce pan with ¾ cups of water and 1 tbs sugar, bring to a boil.
• Reduce heat, cover and simmer for 10 minutes until lentils are soft.
• Grate in the apple and cook for another 10 minutes. This lentil mixture should have the same basic consistency of a cooked cereal.
• Add cooked lentil mixture to a food processor and puree until smooth. Add in ½ cup of the dulce de leche (caramel) and blend until completely smooth (you may need to warm the dulce de leche a bit since it has been cooled and sitting).
• Meanwhile, in a sauce pan melt the butter until browned, add cinnamon, vanilla, pralines made on Day #1 (hold back about 1/3 cup of the pralines for sprinkling on servings, see below) and condensed milk together. Blend mixture well.
• In a large chilled bowl, whip the whipping cream until stiff and set aside.
• Fold the condensed milk mixture into the whipped cream and drizzle in the remaining dulche de leche (caramel), may need to slightly warm for the drizzling, then gently fold inches.
• Place your lentil homemade ice cream in the freezer for a minimum of 6 hours.
• Sprinkle each serving with a little of the crunchy pralines.

Steps:

• For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

Steps:

• Put pecans and 3 Tablespoons butter in microwave safe dish.
• Cook on high for ten minutes, stirring twice.
• Put rest of butter in separate microwave safe dish.
• Heat until melted.
• Whisk in brown sugar, and flour, and syrup til blended.
• Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture.
• Let stand 2 minutes.
• Pour into hot jars and seal.

Steps:

• In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
• Cook and stir over medium heat until mixture comes to a boil.
• Remove from the heat.
• Stir in 1/2 teaspoon of vanilla; set aside.
• Melt the remaining butter; place in a mixing bowl.
• Add ice cream; stir to blend.
• Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
• Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
• Pour into a greased 13x9 inch pan.
• Drizzle with half of the praline sauce.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top).
• Cool in pan.
• serve with whipped cream if desired.

Steps:

• Make praline:
• Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface.
• Cook sugar in a 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife.
• Make sandwich layers:
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Draw a large X with butter from corner to corner in each baking pan, then line bottom of each pan with parchment paper, leaving a 1-inch overhang on each side, pressing to help parchment adhere to X.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined.
• Divide batter between baking pans (about 1 1/2 cups each) and spread into thin, even layers with offset spatula. Sprinkle with praline and bake, switching position of pans halfway through baking, until sandwich layers are golden brown but still tender, about 10 minutes. Cool in pans 10 minutes, then transfer with parchment to racks and cool completely, about 30 minutes. Clean 1 baking pan.
• Line cleaned baking pan with fresh parchment, leaving a 1-inch overhang on each side. Invert sandwich layers onto work surface and carefully peel off and discard parchment, then trim edges.
• Assemble sandwiches:
• Transfer 1 sandwich layer, praline side down, to baking pan and spread evenly with ice cream. Top ice cream with second sandwich layer, praline side up, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze ice cream sandwich at least 1 hour.
• Cut into 24 sandwiches before serving.