Ingredients
½ cup brown sugar
¼ cup sugar
¼ cup heavy cream
2 tbsp butter
1 cup pecans
2 cup heavy cream
¾ cup milk
¾ cup sugar
2 tsp vanilla extract
¼ cup caramel ice cream topping, plus more for serving
Preparation
To make the pralines combine the brown sugar, ¼ cup sugar, ¼ cup cream, and butter in a heavy bottomed skillet over medium heat. Bring to a boil and let boil for about 3 to 4 minutes to lightly caramelize.
Use a sturdy wooden spoon to stir in the pecans and remove from heat. Keep stirring until the candy cools and the pecans are coated. Spoon onto a parchment lined baking sheet to cool completely.
Combine the heavy cream, milk, sugar and vanilla in a large bowl, and whisk until the sugar is dissolved. Turn on the ice cream machine and pour into canister. Process according to manufacturer’s directions.
Just before churning is finished, add the cooled pralines to the machine as well as the ¼ cup caramel.
Transfer the soft ice cream to a freezer safe container, and freeze for at least 2 hours or until desired consistency. Enjoy with an extra drizzle of caramel sauce if desired.
