Eggnog and Praline Homemade Ice Cream
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- 2 cups eggnog
- 1 cup heavy whipping cream
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/3 cup packed brown sugar
- 1/3 cup powdered sugar
- 3 tablespoons butter
- 1 cup pecans, finely chopped (measure before chopping)
1Make sure all liquid ingredients have been refrigerated a couple hours before using.
1. Make praline first. In saucepan, heat butter until melted. Add sugars and pecans. Stir constantly until everything is blended together and the grittyness of the brown sugar is gone. This will be a dry consistancy. Put in a bowl and then in freezer to cool completely.
When Praline is cooled, in bowl, mix cream, eggnog, sugar and vanilla. With mixer mix until blended thoroughly. Take drum from freezer and insert in ice cream maker. Put the paddle in and turn on. As the drum turns, pour the ice cream mixture in the top. Time for 15 minutes. At 14 minutes, take the praline mixture out of freezer and pour it in the top of the ice cream while drum is still turning. Time for 5 minutes more. Turnn off drum and put ice cream in separate container. Freeze at least 1 hour more, OR just eat it immediately.
2NOTE: Whenever you want to add something to your ice cream make it first so it is very cold when put in the ice cream maker. I don't like just chocolate chips put in the ice cream, so I make a chocolate out of cocoa that is usually used as a chcolate sauce for ice cream. I just actually add this to the ice cream. I have a recipe for this somewhere, I'll have to look it up.