Pecan Praline Sundae

Andy Anderson !

By
@ThePretentiousWichitaChef

Raise you have if you love a good ice cream sundae? Chocolate, Fudge, Butterscotch, I love ‘em all. This sundae is a combination of good French vanilla, and a one-of-a-kind praline sauce.

So, you ready… Let’s get into the kitchen.


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Rating:

Comments:

Serves:

3

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1/2 c
dark brown sugar, packed
6 Tbsp
sweet butter, unsalted
3 Tbsp
heavy cream
1 Tbsp
brandy (optional but nice)
1/8 tsp
salt, kosher variety, coarse grind
1 1/2 tsp
vanilla extract
1 c
fresh pecans 1/2 coarsely chopped, 1/2 halved
good french vanilla ice cream
whipped cream

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Add the brown sugar, salt cream, butter and brandy (if using) to a saucepan.
4
Set the burner to medium low, and bring the mixture up to a simmer.
5
Chef’s Tip: During the heating process, continue to stir the mixture.
6
Cook until the mixture thickens, about 4 to 6 minutes.
7
Chef’s Note: We are making a sauce, not praline candy. If you overcook the mixture, when it cools it will harden into a thick mass, and I hate it when that happens.
8
Take off the heat, and stir in the vanilla.
9
Add the pecans and allow the sauce to cool down until just slightly warm.
10
Chef’s Note: The sauce, is best when it’s first made, and will turn a bit grainy if it’s reheated. That’s not the worst thing in the world; however, you should make it just before serving.
11
PLATE/PRESENT
12
Place about 1/2-inch of the mixture into a Sunday glass.
13
Add a nice scoop of ice cream
14
Cover with a bit more of the sauce.
15
Add another scoop of ice cream.
16
Cover with more sauce.
17
Top with whipped cream, and maybe a cherry. Enjoy.
18
Keep the faith and keep cooking.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American