PRALINE ICE CREAM
If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. -Julia Register, Huntersville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.
Nutrition Facts : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE SHELL ICE-CREAM TOPPING
Here is a chocolate ice cream topping that has a texture nearly identical to that of the commercial product Magic Shell (which also contains coconut oil), but with a far richer, more fudgy flavor.
Provided by Melissa Clark
Categories easy, quick, dessert
Time 5m
Yield 3/4 cup (good for 4 to 6 scoops)
Number Of Ingredients 2
Steps:
- Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 10 grams, Sodium 4 milligrams, Sugar 18 grams
INSTANT CHOCOLATE HARD SHELL
Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!
Provided by Fervent Frugal Foodie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 6m
Yield 32
Number Of Ingredients 2
Steps:
- Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 6.6 g, Fat 7.7 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 5.8 g, Sodium 1.2 mg, Sugar 5.7 g
CHOCOLATE ICE CREAM TOPPING
Few desserts are as quick and delicious as an ice cream sundae. Sliced bananas, a maraschino cherry and this fast sauce makes the sundaes special.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2 minutes. Remove from the heat; add the chocolate chips and vanilla. Whisk until chips are melted and mixture is smooth. Serve warm over ice cream with bananas and a cherry.
Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
PRALINE CHOCOLATE DESSERT
A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. -Korrie Bastian, Clearfield, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,
Nutrition Facts : Calories 552 calories, Fat 43g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
PRALINE TOPPING
This goes great on ice cream or pie.
Provided by MsMarilyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
- To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
- To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 15.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 4.5 g, Sodium 48.6 mg, Sugar 27.3 g
PRALINE ICE CREAM
This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.
Provided by Molly53
Categories Frozen Desserts
Time 20m
Yield 2 quarts
Number Of Ingredients 7
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).
Nutrition Facts : Calories 1244.9, Fat 87.6, SaturatedFat 52.4, Cholesterol 673.4, Sodium 339.6, Carbohydrate 98.3, Sugar 75.6, Protein 20.5
WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY-RASPBERRY SAUCE
Categories Chocolate Nut Dessert Freeze/Chill Christmas Blackberry Raspberry Walnut Summer Bon Appétit
Number Of Ingredients 13
Steps:
- For praline:
- Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
- For terrine:
- Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
- Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
- Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
- Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
- Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.
CHOCOLATE PECAN PRALINE SAUCE (PAMPERED CHEF)
A Pampered Chef consultant demonstrated this recipe at one of my Pampered Chef kitchen shows. It was a big hit with all my guest! Perfect for any chocolate craving!!!
Provided by Kim D.
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter and chocolate chips over medium heat.
- Stir until blended and add brown sugar, corn syrup and salt.
- Boil 5 minutes.
- Add evaporated milk, pecans, and vanilla extract.
- Stir and boil 1 minute longer.
- Cool a little and serve warm on top of ice cream or a brownie sundae!
PRALINE ICE CREAM SAUCE
Make and share this Praline Ice Cream Sauce recipe from Food.com.
Provided by TGirl
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 7
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.
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