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Praline Ice Cream

2-1/4 c. sugar
1/3 c. all-purpose flour
1/2 tsp. salt
3 eggs, beaten
5 c. milk
1 qt. whipping cream
1 1/2 tbsp. vanilla
3 1/2 c. coarsely chopped pralines

Combine sugar, flour and salt in a Dutch oven. Add eggs and stir until smooth. Stir in milk and cook over medium heat. Heat until thermometer reaches 165 degrees, stirring constantly. Remove from heat and let cool slightly; chill 2 hours. Combine whipping cream and vanilla in a large bowl; add chilled custard, stirring with a wire whisk. Pour mixture into freezer can of 1 gallon electric freezer. Freeze according to manufacturer's instructions. Remove paddle; fold in pralines and let stand 1 hour before serving. Yields 1 gallon.

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