No Churn Pralines & Cream Ice Cream
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
To Make Pralines
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup heavy cream
2 Tbsp. butter
1 cup pecans chopped I used walnuts instead
To Make Ice Cream
2 1/2 cups heavy cream
1 can sweetened condensed milk 14oz
1/2 tsp. vanilla
1/8 tsp. salt
Lay a piece of parchment paper on a cutting board and set aside.
Combine the brown sugar, white sugar, 1/4 cup cream and butter in a heavy bottom pan or skillet with a wide bottom (10"-12" is best) over medium heat.
Bring to a boil and cook for 3 minutes, stirring with a long handled wooden spoon. The sauce will be thick, bubbly, and smell like caramel.
Stir pecans in with a wooden spoon and remove from heat. Stir an additional 20-40 seconds until candy starts to firm up into clumps.
Quickly spared on parchment paper to cool.
In the bowl of a stand mixer fitted with a whisk combine 2 1/2 cups cream, sweetened condensed milk, vanilla and salt. Whip on high for 2 minutes until the mixture is thick.
Crumble the praline candy into the cream mixture and turn the mixer on low to stir it in.
Pour ice cream into your freezer container as swirl some caramel sauce in it (about a cup) and freeze until solid.
Serve with salted caramel sauce or hot fudge sauce as desired.