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Ingredientes
- 1 c. Sugar
- 1 c. Brown sugar, firmly packed
- 3/4 c. Buttermilk
- 2 c. Pecans, coarsely minced
- 1/8 tsp Salt
- 2 Tbsp. Butter or possibly margarine
- 1/2 tsp Baking soda
- 1Â 1/2 Tbsp. Vanilla extract
- 2Â 1/4 c. Sugar
- 1/3 c. All purpose flour
- 1/4 tsp Salt
- 3 x Large eggs, beaten
- 5 c. Whole lowfat milk
- 1 quart Whipping cream
- 1Â 1/2 Tbsp. Vanilla
- Â Â Plus Pralines, above
Direcciones
- PRALINES: Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, till sugar is dissolved. Cover and cook over medium heat for 2-3 min 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 in butter and beat with a wooden spoon till mix begins to thicken. Working quickly, drop by Tbsp. onto buttered wax paper.
- Makes 1 1/2 - 2 dozen pralines. BUT DON'Tablespoons EAT THEM!
- Crumble coarsely and measure out 3 1/2 c. of the crumblies for this ice cream.
- ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add in Large eggs, and stir till smooth. Stir in lowfat milk and cook over medium heat till thermometer reaches 165 , stirring constantly. Remove from heat and let cold slightly; Refrigeratefor 3 hrs. 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 mix in 3 1/2 c. crumbled pralines. Let ripen for 1 hour before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 6 servings | |
| Calories 1215 | |
| Calories from Fat 494 | 41% |
| Total Fat 56.7g | 71% |
| Saturated Fat 26.79g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 467mg | 19% |
| Potassium 578mg | 17% |
| Total Carbs 166.15g | 44% |
| Dietary Fiber 2.0g | 7% |
| Sugars 157.86g | 105% |
| Protein 14.87g | 24% |
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