Go Back

Pecan Praline and Cream Ice Cream

Pecan praline ice cream with crunchy, caramelized praline pecan clusters in a smooth, rich vanilla custard base. Cook the praline to soft-ball stage and churn into homemade praline frozen ice cream.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
chilling + freezing 4 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the praline pecans
  • 1.5 cup pecan halves
  • 0.5 cup brown sugar, packed
  • 3 tbsp heavy cream
  • 1 tbsp butter
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
For the ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup brown sugar, packed
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make praline pecans
  1. Combine brown sugar, heavy cream, and butter in a saucepan over medium heat and stir until smooth.
  2. Cook the mixture to 235F (soft ball stage), then stir to keep the caramel from scorching.
  3. Stir in pecan halves, vanilla extract, and salt until the nuts are fully coated and glossy.
  4. Spread the caramelized pecans onto parchment to cool and harden completely.
  5. Break the hardened praline pecans into chunky pieces and set aside.
Make vanilla custard base
  1. Heat heavy cream, whole milk, and brown sugar in a saucepan just until the sugar dissolves.
  2. Slowly whisk the hot cream mixture into egg yolks until smooth.
  3. Cook the custard until it reaches 175F, stirring gently to prevent curdling.
  4. Strain the custard, then stir in vanilla extract and salt.
  5. Cool completely, then refrigerate for 4 hours until very cold.
Churn and freeze
  1. Churn the custard in an ice cream maker according to the manufacturer’s instructions until thickened.
  2. Fold praline pecan chunks in during the last 5 minutes of churning so they stay crisp.
  3. Transfer to a container and freeze until firm, with a visible scoopable texture.

Notes

For best texture, cool the custard fully before refrigerating—warm custard can lead to an icy finish. Refrigerate leftovers up to 3 days; freezing is best and keeps up to 2 months (thaw in the fridge 10–15 minutes before scooping). For a lighter option, use reduced-fat milk while keeping the heavy cream to maintain the custard body.