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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
| Ingredients:
1 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1 Cup(s) Pecans; coarsely chopped
3/4 Cup(s) Fresh Blackberries
1/8 Teaspoon(s) Bananas, ripe; peel, mashed
2 Tablespoon(s) Butter or margarine
1/2 Teaspoon(s) Rice Chex cereal, crushed to
1 1/2 Tablespoon(s) Orange juice concentrate; thawed
1/3 Cup(s) Flour, all purpose
3 Eggs; beaten
5 Cup(s) Whole milk
1 Quart(s) Whipping cream
1 1/2 Tablespoon(s) Vanilla |
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