I find pralines a bit too sweet to just eat on their own. So I’ve had some leftover pralines that I’ve been trying to figure out something to do with. Now that I’m on this ice cream journey, I found a use for them. I have some friends who are obsessed with Salt and Straw (they go every month to try the new flavors), and they said this ice cream was better… so apparently it merits documenting.
Guessipe
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cups pralines, broken up and refrigerated
salted caramel
- 3 TBSP butter
- 1/3 cup sugar
- 1/2 cup heavy cream
- 1/4 tsp vanilla
- 3/4 tsp coarse salt
Whisk together the heavy cream, milk, sugar, vanilla, and salt until the sugar dissolves. Refrigerate for a few hours.
To make the caramel – melt the butter over medium heat. Add the sugar and stir frequently until the sugar is golden brown. Remove from heat and gradually whisk in the cream until smooth. Stir in the vanilla and salt. Allow to cool to room temperature.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 25 minutes). Fold in the pralines.
Transfer 1/3 of the ice cream to a chilled glass container. Drizzle 1/3 of the caramel. Add another 1/3 of the ice cream and drizzle more caramel. Add the rest of the ice cream. Drizzle the remainder of the caramel. Swirl with a knife.
Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
