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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. Cook the praline to soft-ball stage (235°F) and churn into cold custard for a rich Southern praline frozen treat with cracking pralines.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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
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 the mixture reaches 235°F (soft ball stage), then keep it moving for even caramelization (about 5 minutes).
  2. Stir in pecan halves, vanilla extract, and salt until the nuts are fully coated, then immediately spread the praline mixture onto parchment in a thin layer (visual cue: glossy caramel clinging to the nuts).
  3. Let the praline cool to harden completely, then break it into crunchy chunks for folding into the ice cream.
Cook and chill custard
  1. Heat heavy cream, whole milk, and brown sugar in a saucepan over medium heat until the sugar dissolves and the mixture is steaming (visual cue: no grainy sugar).
  2. Slowly whisk the hot cream mixture into the egg yolks to temper them (visual cue: the yolks turn smoother and lighter).
  3. Return the mixture to the saucepan and cook, stirring, until it reaches 175°F, then immediately strain to remove any curdled bits.
  4. Whisk in vanilla extract and salt, cool completely to room temperature, then refrigerate for 4 hours (visual cue: custard thickens and feels cold through the center).
Churn and freeze
  1. Churn the chilled custard in an ice cream maker until it reaches a soft-frozen texture, then fold in the praline pecan chunks during the last 5 minutes (visual cue: speckles and clusters distribute throughout).
  2. Transfer to a container and freeze until firm (visual cue: scoopable, sliceable texture rather than soft).

Notes

Pro tip: use a candy thermometer and don’t rush the 235°F soft-ball stage—if it’s under, the pralines stay sticky; if it’s over, they can turn too hard. Refrigerate leftover ice cream in a covered container for up to 3 days; freeze for up to 2 months for best texture. Freezer yes. For a nut-allergy swap, replace pecan halves with toasted pumpkin seeds or sunflower seeds for a similar crunch (confirm praline safety for your household).