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Pecan Praline and Cream Ice Cream

Pecan praline ice cream with a creamy vanilla custard base and crunchy, candy-coated praline pecan clusters. Cooked to soft-ball stage for that caramelized crunch, then churned and folded in for a crackly finish.
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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
  • 1 fine-mesh strainer

Method
 

Make praline pecans
  1. Combine brown sugar, heavy cream, and butter in a saucepan over medium heat, then cook until 235F (soft ball stage). Stir constantly and watch for a thick caramel consistency as it reaches temperature.
  2. Stir in pecan halves, vanilla extract, and salt until every nut is glossy with caramel. Keep the heat at medium so the sugar stays fluid and coats evenly.
  3. Spread the praline mixture on parchment and cool until hardened. Let it cool at room temperature until the caramel is firm, then break into crunchy chunks.
Make the praline custard base
  1. Heat heavy cream, whole milk, and brown sugar in a saucepan until the sugar fully dissolves. Warm until steaming but not boiling, so the mixture stays smooth.
  2. Slowly whisk the warm cream mixture into the egg yolks to temper them. Pour gradually while whisking to prevent scrambling.
  3. Return the mixture to the saucepan and cook until it reaches 175F, stirring as it thickens. The custard should coat a spoon lightly when it hits temperature.
  4. Strain the custard through a fine-mesh strainer, then stir in vanilla extract and salt. Straining removes any tiny curds for a silkier ice cream texture.
  5. Cool the custard completely, then refrigerate for 4 hours. Cover to prevent a skin from forming while it chills.
Churn and freeze
  1. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Churn until thickened to a soft-serve consistency.
  2. Fold in praline pecan chunks during the last 5 minutes of churning. Add them near the end so the crunch stays intact without over-crushing.
  3. Transfer to a container and freeze until firm. Freeze until scoopable and set, at least several hours for best texture.

Notes

Pro tip: use a candy thermometer for both stages—235F for perfect praline crunch and 175F for a custard that churns smoothly. Refrigerate the custard base up to 2 days before churning; freeze the finished ice cream up to 2 months. Freezer yes—store covered to prevent freezer burn. For a lighter option, substitute half-and-half for part of the heavy cream in the base, but expect a slightly softer texture.