Time 25m Yield 3 Cups of rich sauce, 12 serving(s) Number Of Ingredients 6 Steps:
Put pecans and 3 Tablespoons butter in microwave safe dish. Cook on high for ten minutes, stirring twice. Put rest of butter in separate microwave safe dish. Heat until melted. Whisk in brown sugar, and flour, and syrup til blended. Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture. Let stand 2 minutes. Pour into hot jars and seal.
Time 15m Yield 1 1/2 cups Number Of Ingredients 7 Steps:
Combine all ingredients in sauce pan. Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth. Cool slightly before serving over vanilla ice cream. NOTE: May refrigerate for several days in covered container. To reheat, add small amount of cream, then heat on stovetop until smooth.
Time 10m Number Of Ingredients 0 Steps:
For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.
Time 1h35m Yield 8 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside. Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract. Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth. Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce. Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack. Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.
Time 15m Yield 2 cups. Number Of Ingredients 10 Steps:
In a large saucepan, combine the sugars, flour, salt, water and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the marshmallows and butter; cook and stir until blended. Remove from the heat; stir in pecans and vanilla. Serve warm.
Yield Makes about 1 cup Number Of Ingredients 7 Steps:
In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.
Time 20m Yield 16 Number Of Ingredients 8 Steps:
Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.
Time 50m Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce). Number Of Ingredients 17 Steps:
In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.
More about “praline ice cream sauce recipes”
Yield Makes 6 to 8 servings Number Of Ingredients 15 Steps:
For praline: Preheat oven to 375°F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside. Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Pour praline out onto same baking sheet. Cool completely. Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.) For ice cream: Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer’s instructions. Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.) For sauce: Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.) Scoop ice cream into goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.
