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Summer is the perfect time to enjoy Praline Pecan Ice Cream. Sweet and crunchy pieces of candied pecans stirred into a delicious and simple vanilla ice cream. I like making the praline pecans ahead of time and then they’re waiting in my pantry when I’m ready to freeze the ice cream.
When shopping for ice cream at the store, my favorite flavors are Neapolitan, Cookies and Cream, Chocolate Fudge, Praline Pecan, and for the holidays, Mint or Peppermint. Of course, my husband insists the one and only ice cream needed is Vanilla (or some version of Vanilla).
So, of course, when I’m making homemade ice cream, my husband requests Vanilla. This recipe is an effort to please him, which it does, in spades! The real test would be for my father-in-law to taste it, as he’s the true ice cream aficionado.
Several years ago, I gifted my husband with a Cuisinart Ice Cream Maker for Father’s Day. Freezing ice cream now is so fast and easy, compared to our White Mountain Electric Freezer, which always needs soaked in water because the wood dries out in-between uses.
My parents always make ice cream with their White Mountain freezer. Of course, it’s electric now, but I remember as a girl when dad would hand crank the ice cream and call on me to sit on the freezer when it neared the end. Good memories . . .
Now I can have a batch of ice cream completed in 40 minutes from start to finish. And I don’t have to freeze it outdoors or mess with rock salt or chopping ice. Of course, the old-fashioned ice cream maker will freeze a larger quantity, but that’s not necessary for me and my husband. I highly recommend the Cuisinart ICE-70 ice cream maker, if you happen to be shopping for one.
As mentioned earlier, I like to prepare the Praline Pecans prior to making the ice cream. Days ahead, even. They will easily keep in a tightly covered container for a month (or more). This recipe will make 1 1/2 cups of candied pecans. You may use all of it in the ice cream or split it into two batches, which is what I do. Half a recipe makes it plenty sweet, especially when drizzled with caramel sauce. Plus, then you’ll have enough pecans to do a second batch later.
More Ice Cream Recipes to Try
Ingredients for Praline Pecan Ice Cream
(See the full recipe at the bottom of this post.)
Praline Pecans
- brown sugar
- heavy whipping cream
- butter
- chopped pecans
- vanilla extract
Ice Cream
- heavy whipping cream
- whole milk
- granulated sugar
- vanilla extract
- pinch of salt
Toppings
- caramel sauce
- whipped cream
- praline pecans
Notes on Freezing Ice Cream
If using an electric ice cream maker, you’ll want to have your equipment ready to use. For instance, with my Cuisinart machine, I keep my churning bucket in our big deep freezer, as it must be thoroughly frozen before using. Instructions say to freeze for 24 hours before use. When I’ve finished a batch of ice cream, and after I’ve cleaned the bucket, I return it to our deep freezer so it’s always ready for use.
Another tip that might be useful, is to have your ice cream machine set up and ready to run as soon as you bring your frozen bucket from the freezer. After all, you don’t want it to thaw out. I also place the container that will hold my ice cream in the freezer so it’s really cold when I scoop the freshly made icy dessert into it.
Instructions for Making this Recipe
Make the Praline Pecans
For this recipe, we’ll begin with making the praline pecans. Gather the ingredients so that you have everything close at hand on the counter or table.
Combine the brown sugar, heavy whipping cream, and butter in a medium saucepan and heat over medium heat. Bring mixture to a boil and cook for 3-4 minutes until the sugar begins to caramelize.
Remove from heat and stir in the vanilla extract. Using a wooden spoon, stir in the chopped pecans until fully coated.
Transfer pecans to a baking sheet lined with aluminum foil. Spread pecans to the edges of the pan. Allow to cool. When the pecans have cooled, store in a tightly covered container for up to a month.
Prepare the Vanilla Ice Cream
Gather the ingredients to make the ice cream.
Combine the heavy whipping cream, whole milk, granulated sugar, and a pinch of salt in a medium-sized mixing bowl. Whisk until the sugar has dissolved.
Stir in the vanilla extract. Transfer mixture to a large jar and cover. Refrigerate for at least 2 hours.
When ready to churn, stir the mixture (or shake the covered jar) to ensure everything is mixed well.
Press the ICE CREAM setting on the ice maker and then START the machine. Pour the mixture into the churning bucket. Cover with the cap. Allow to mix until thickened and the machine is about 2 minutes from being done.
At that time, add the praline pecans and allow the freezer to mix the pecans into the ice cream.
Once the ice cream finishes freezing, quickly transfer to a cold container. At this point, you may go ahead and serve the ice cream, which will be soft and creamy, or you may cover the container and freeze for about two hours for a harder consistency. If the dessert becomes too hard to scoop, allow it to set out for 5-7 minutes before serving.
When ready to serve, scoop ice cream into a pretty bowl. Drizzle with your favorite caramel sauce, and if desired a dollop of whipped topping and a sprinkling of praline pecans for garnish. Be warned, however, that this ice cream is already very sweet, so more sugared pecans may push it over the limit. You be the judge.
This recipe will make approximately 7 cups and will serve 4-6 people.
See more Frozen Dessert Ideas Here. Browse Desserts Here.
Praline Pecan Ice Cream
Ingredients
Praline Pecans
- 1 cup brown sugar
- 1/3 cup heavy whipping cream
- 2 tablespoons butter
- 2 cups pecans halved or chopped
- 1/2 teaspoon vanilla extract
Vanilla Ice Cream
- 2 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon kosher salt
Toppings
- 1 cup caramel sauce
- 1 1/2 cups whipped cream
- praline pecans
Instructions
Make the Praline Pecans
- Gather the ingredients to make the candied pecans, so that you have everything close at hand on the counter or table.
- Combine the brown sugar, heavy whipping cream, and butter in a medium saucepan and heat over medium heat. Bring mixture to a boil and cook for 3-4 minutes until the sugar begins to caramelize, stirring occasionally.
- Remove from heat and stir in the vanilla extract. Using a wooden spoon, stir in the chopped pecans until fully coated.
- Transfer pecans to a baking sheet lined with aluminum foil. Spread pecans to the edges of the pan. Allow to cool. When the pecans have cooled, store in a tightly covered container for up to a month.
Prepare the Ice Cream
- Gather the ingredients to make the ice cream.
- Combine the heavy whipping cream, whole milk, granulated sugar, and a pinch of salt in a medium-sized mixing bowl. Whisk until the sugar has dissolved.
- Stir in the vanilla extract. Transfer mixture to a large jar and cover. Refrigerate for at least 2 hours.
Freeze the Ice Cream
- When ready to churn, stir the mixture (or shake the covered jar) to ensure everything is mixed well.
- Press the ICE CREAM setting on the ice maker and then START the machine. Pour the mixture into the churning bucket. Cover with the cap. Allow to mix until thickened and the machine is about 2 minutes from being done.
- At that time, add the praline pecans and allow the freezer to mix the pecans into the ice cream.
- Once the ice cream finishes freezing, quickly transfer to a cold container. At this point, you may go ahead and serve the ice cream, which will be soft and creamy, or you may cover the container and freeze for about two hours for a harder consistency. If the dessert becomes too hard to scoop, allow it to set out for 5-7 minutes before serving.
- When ready to serve, scoop ice cream into a pretty bowl. Drizzle with your favorite caramel sauce, and if desired a dollop of whipped topping and a sprinkling of praline pecans for garnish. (Be warned, however, that this ice cream is already very sweet.)
- This recipe will make approximately 7 cups and will serve 4-6 people.
