Ingredients
PRALINES
1 cup sugar
1 cup brown sugar, firmly packed
3/4 cup buttermilk
2 cup pecans, coarsely chopped
1/8 tsp salt
2 tbsp butter or margarine
1/2 tsp baking soda
1 1/2 tbsp vanilla extract
ICE CREAM
2 1/4 cup sugar
1/3 cup all purpose flour
1/4 tsp salt
3 eggs, beaten
5 cup whole milk
1 qt whipping cream
1 1/2 tbsp vanilla
1 plus pralines, above
Directions
PRALINES: Combine first five ingredients in a large, heavy saucepan.
Cook over low heat, stirring gently, until sugar is dissolved. Cover
and cook over medium heat for 2-3 minutes to clear sugar crystals
from sides of the pan. Uncover and cook to soft ball (234~), stirring
constantly. Remove from heat and stir in soda and vanilla. Add butter
and beat with a wooden spoon until mixture begins to thicken. Working
quickly, drop by tablespoons onto buttered wax paper. Makes 1 1/2 - 2
dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out
3 1/2 cup of the crumblies for this ice cream.
ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add
eggs, and stir until smooth. Stir in milk and cook over medium heat
until thermometer reaches 165~, stirring constantly. Remove from heat
and let cool slightly; Chill for 3 hours. Combine whipping cream and
vanilla in a large bowl and whisk in chilled custard. Pour into
freezer container of a 1 gallon ice cream freezer. Freeze according
to manufacturer's instructions. Remove dasher and fold in 3 1/2 cups
crumbled pralines. Let ripen for 1 hour before serving.
Servings: 6 servings
Pralines & Cream Ice Cream Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Dutch Oven; Ice Cream
The History of Recipes
It is possible to trace the history of written recipes way back into the distant past, in fact as far back as pharonic Egypt, and maybe even further. However, in the main part, these early records were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like basil, rue and parsley. As we move on, there are some interesting books published in the 1300s - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are not about the indian curry that we all know today, but instead recipes for the types of meals prepared for the nobility of the time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. These new herbs and spices created an increase in recipe books, most of which are kept safe in private collections. By the time we get to the 1900s, recipe books are greatly in demand as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Pralines & Cream Ice Cream recipe.
