| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Ice cream | 6 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Brown sugar; firmly packed |
| 3/4 | c | Buttermilk |
| 2 | c | Pecans; coarsely chopped |
| 1/8 | ts | Salt |
| 2 | tb | Butter or margarine |
| 1/2 | ts | Baking soda |
| 1 1/2 | tb | Vanilla extract |
| 2 1/4 | c | Sugar |
| 1/3 | c | All purpose flour |
| 1/4 | ts | Salt |
| 3 | Eggs; beaten | |
| 5 | c | Whole milk |
| 1 | qt | Whipping cream |
| 1 1/2 | tb | Vanilla |
| Plus Pralines, above |
INSTRUCTIONS
PRALINES ICE CREAM PRALINES: 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 2-3 minutes to clear sugar crystals from sides of the pan. Uncover and cook to soft ball (234~), 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 1 1/2 - 2 dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out 3 1/2 cup of the crumblies for this ice cream. 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 until thermometer reaches 165~, 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 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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