pecan praline sauce into a delicious ice cream. Take a few moments first to read through Jeni’s story on her website. My mom found her ice cream book at the library and I saw it at Williams-Sonoma recently. Jeni started small—very small—and has followed quite an impressive road to now operate eight stores and a busy online business with her ice creams. Thanks for the inspiration, Jeni!
Jeni has a Maple Ice Cream with Salty Buttered Nuts in her book. I started with her recipe for the base of the ice cream then folded in my praline sauce with pecans to arrive at a very tasty ending. This ice cream has a few steps involved but it is worth taking your time and giving your full attention to each stage of the process.
Ingredients: ( adapted from pages 114-115 of Jeni’s Splendid Ice Creams at Home)
2 cups whole milk
1 Tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces of cream cheese, softened (3 Tablespoons)
1/4 tsp salt
1 1/4 cups heavy cream
8 oz pecan praline sauce (recipe here)
1. Get your bowls ready! Mix 2 Tablespoons of the milk with the cornstarch in a small bowl. Set aside. Whish the cream cheese and salt together. Set aside.
2. Add the cream and milk to a saucepan and warm to a simmer. Add the cornstarch and whisk until smooth.
3. Take the pan off the heat. Add the cream cheese and salt, whisking constantly again until smooth.
4. Refrigerate the mixture for at least 3-4 hours or even overnight.
5. Have your ice cream maker ready to go. Pour the mixture into the frozen base and let it spin for 15 minutes. Add the pecan pralines at this point and let the machine continue to spin for another 3-5 minutes. You’ll know the ice cream is ready when it starts to pull away from the sides of the frozen base.
6. Transfer the soft ice cream into a freezer-ready container. I like to press a layer of plastic wrap directly onto the surface of the ice cream before putting a lid on the container. Freeze for about 4 hours or until the ice cream reaches the desired consistency.