Dessert Recipes

Pralines 'n' Cream Ice Cream

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  • 2 cups chopped pecans
  • 2 tablespoons butter, melted
  • 2 cups granulated sugar, divided
  • 6 eggs, beaten
  • 1 (12 ounce) can evaporated milk
  • 1 (5 ounce) can evaporated milk
  • 1 1/3 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 2 cups whipping cream, whipped


  1. Sauté pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.
  2. Combine 1 cup sugar, eggs, evaporated milk and milk in a large saucepan. Cook over medium heat, stirring constantly, 20 minutes or until mixture reaches 160 degrees F (do not boil).
  3. Remove from heat; let cool.
  4. Stir in sweetened condensed milk and vanilla extract. Cover and chill at least 1 hour.
  5. Fold in whipped cream.
  6. Place remaining 1 cup granulated sugar in a small saucepan; cook over medium heat, stirring mixture constantly, until sugar dissolves and forms a smooth liquid. Stir in the sautéed pecans. (Mixture may form lumps.)
  7. Stir pecan mixture into custard; break apart pecan lumps.
  8. Pour into freezer can of a 5 quart hand-turned or electric freezer.
  9. Freeze according to manufacturer's instructions.
  10. Let ripen for at least 1 hour.

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