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Praline and cream ice cream served on a plate with pecans in the background.

Praline and Cream Ice Cream

Michele Brosius
This Praline and Cream Ice Cream is an easy and delicious homemade ice cream recipe that you're going to love year round!
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Course Dessert
Cuisine American
Servings 2 quarts
Calories 1709 kcal

Ingredients
  

  • 1½ quart Half and half milk
  • 15 Egg yolks
  • 1 tsp Rum extract
  • 1½ c Sugar
  • 4 Tbsp Butter
  • 6 oz Pecans chopped
  • 8 oz Heath Bits O'Brickle
  • ½ c Additional sugar

Instructions
 

  • Scald milk to 82 ℉.
  • In a heat-proof glass bowl, beat 1 1⁄2 cups sugar and egg yolks until light and fluffy.
  • Slowly mix in scalding milk.
  • Let cool slightly before adding rum flavoring.
  • Pour mixture into ice machine and set up per machine instructions.
  • While ice cream is churning, melt butter and cook with 1⁄2 cup sugar and chopped pecans. Cook until browned slightly, careful not to burn the nuts.
  • When ice cream is set, fold in pecan praline and Heath Bits.
  • Place in the freezer to set in the ice cream maker container or in a covered loaf pan.

Nutrition

Calories: 1709kcalCarbohydrates: 190gProtein: 30gFat: 98gSaturated Fat: 19gPolyunsaturated Fat: 24gMonounsaturated Fat: 51gTrans Fat: 0.1gCholesterol: 1458mgSodium: 282mgPotassium: 513mgFiber: 9gSugar: 167gVitamin A: 1994IUVitamin C: 1mgCalcium: 298mgIron: 7mg
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