pecan praline ice cream – Simple Meal Plans

video password: ice

quantities for different serving sizes:

You could easily double this recipe. The freezing time might be slightly longer for a large batch, depending on the surface area of your container. Don’t try and halve the praline because it will be difficult to get the sugar to caramelise without crystallising from too much evaporation.

prepare ahead?

You’ll need to start the day before or at least 6 hours before you want to serve this one. If longer than 24hours, it may turn icy so be prepared to allow it to ‘soften’ in the fridge for a while before you eat.

variations for dietary requirements:

dairy free / vegan – Serve the pecan praline with banana ice cream instead.

troubleshooting guide:

cream too icy – Allow to soften in the fridge for 15 minutes or so.

too sweet– The praline is quite sweet so you may prefer to serve it with something like the frozen yoghurt.

too bitter – Sounds like your praline is a bit too caramelised. Next time take the sugar solution off the heat before it gets too burnt.

colour not caramel enough – I’ve found you get a bit of variation from can to can in the caramel colour. If you think it’s too pale, next time use less cream.

sugar solution for the praline goes all crystalised 1 – If your saucepan is too large, you’ll get too much water evaporating and the sugar will crystalise before it can caramelise. Start again with double or triple the amount of sugar and water.

sugar solution for the praline goes all crystalised 2 – The other cause is that one of the sugar crystals on the side of the pan falls into the liquid and catalyses the crystallisation. Or you’ve stirred and knocked a sugar crystal in. Start again but this time be super careful not to get any crystals in the liquid once you get to the rapid boil stage.

sugar solution for the praline goes all crystalised 3 – The final cause could be not dissolving the sugar properly before begining the boiling step. Start again and make sure you can’t see any crystals in the solution before you start to boil. This can be tricky because there can be air bubbles which look like sugar crystals. The best way to test is to spoon out a little liquid, let it cool then rub between your fingers – if it feels smooth, you’re good to go.

serving suggestions

I like to smash the praline into the ice cream as I eat.
The praline can be used to decorate heaps of different desserts. Let your imagination go wild.

leftover potential:

Best eaten withing 24 hours of making. But it will keep in the fridge for a month or so. Just remember to allow it to soften at room temperature for 15 minutes or so before serving.