Grab your nuts and dust off that old bottle of Bourbon, let's get churn't up!
Kinda low-fat, kinda not, but who cares - it's ice cream time! Not your typical ice cream recipe but it does require an ice cream maker - nothin' like a good churn. That being said - make sure yours is FULLY FROZEN before starting. Make the pralines and caramel sauce first. This way they can set and cool while the ice cream base comes together.
Pralines:
1 cup pecans, chopped
3/4 cup dark brown sugar
2 tbsp salted butter
1/4 cup heavy cream
Combine butter, heavy cream, brown sugar and salt in a medium size sauce pan
Bring mixture to a boil and let it boil for about 3 minutes, until the sugar beings to caramelize
Remove from heat and stir in the chopped pecans, stir until they are completely coated
Set saucepan aside and allow the candies to cool completely
Spoon onto a parchment lined baking sheet and leave until ready to add to ice cream
Bourbon Caramel Sauce
1 cup sugar
1/2 cup heavy cream
1/4 cup water
4 tbsp unsalted butter
1 tsp sea salt
2 tbsp Bourbon
*You can skip the Bourbon if you don't feel like partying*
*make sure all ingredients are room temperature for even cooking*
Combine sugar and water over medium heat in a medium size saucepan
Whisk frequently. The sugar will get darker in color as it cooks. Remove from heat as it turns dark brown - don't let it go too long or it will burn!
Add the butter. Continue to whisk until the butter is completely melted
Slowly pour in the heavy cream and continue to whisk
Once everything is well combined - add the salt and bourbon
Set aside and allow the sauce to cool and thicken
Ice Cream
2 cups heavy cream
1 cup low fat milk
2 tbsp buttercream
3/4 cup white sugar
2 tsp vanilla extract
1/8 tsp salt
Attach ice cream maker to standing mixer and set the dasher in place
Combine all the ingredients in a large bowl. Whisk until combined and sugar is dissolved
Turn the mixer on low and slowly pour in the ice cream mixture
Let this mixture churn for 20-30 minutes, until it thickens into ice cream
Remove the bowl from the mixer, stir in the pralines and a few spoonfuls of caramel
Spoon the ice cream to a freezer-safe container and freeze for at least 2 hours
Garnish with pralines and a drizzle of caramel
