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Pralines 'n' Cream Ice Cream
2
2
2
6
1
1
1
1
1
2
cups chopped pecans
tablespoons butter, melted
cups granulated sugar, divided
eggs, beaten
(12 ounce) can evaporated milk
(5 ounce) can evaporated milk
1/3 cups whole milk
(14 ounce) can sweetened condensed milk
tablespoon vanilla extract
cups whipping cream, whipped
Sauté pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.
Combine 1 cup sugar, eggs, evaporated milk, and milk in a large saucepan. Cook over medium heat,
stirring constantly, 20 minutes or until mixture reaches 160 degrees F (do not boil). Remove from heat;
let cool. Stir in sweetened condensed milk and vanilla. Cover and chill at least 1 hour.
Fold in whipped cream.
Place remaining 1 cup sugar in a small saucepan; cook over medium heat, stirring mixture constantly,
until sugar dissolves and forms a smooth liquid. Stir in the sautéed pecans. (Mixture may form lumps.)
Stir pecan mixture into custard; break apart pecan lumps. Pour into freezer can of a 5−quart
hand−turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1
hour.
Pralines 'n' Cream Ice Cream
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