Pecan Praline No-Churn Ice Cream Recipe
Sometime ice cream is an acceptable supper
At least once each summer we’d drive to Montreal to visit my brother Erik. It was a long drive and finding good things to eat along the way was always a challenge.
One year when we stopped in rural Maine to pick up something for supper I walked out of a corner store with nothing but a pint of Haagen-Daz ice cream and two spoons. That was supper, shared by me and mom. Not that I’d advocate ice cream for supper under normal circumstances but if you’re going to make a meal of ice cream it should at least be good quality.
We grew up eating homemade sherbet (a recipe from neighbours) but didn’t eat homemade ice cream until mom got an ice cream maker a few years ago. The beauty of this recipe is that you don’t even need an ice cream maker. You simply whip the cream, beat in sweetened condensed milk and molasses (or honey) then fold in the praline and freeze.
It’s almost too easy.
This is a brand new recipe but one that has already been included in my handwritten cookbook because it was an instant family favourite. It was one of the winners in a recipe contest we held recently through work.
Pecan Praline No-Churn Ice Cream
Makes about a quart of ice cream
For the praline:
- 2 tablespoons brown sugar
- 2 tablespoons fancy molasses, honey or maple syrup
- 1 tablespoon butter, melted
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt (or a pinch of regular salt)
- 1 cup pecan pieces
For the ice cream:
- 1 can (300 ml) sweetened condensed milk
- 2 tablespoons fancy molasses
- 2 cups heavy cream
- Preheat the oven to 350 F. In a small bowl combine the brown sugar, molasses, butter, cinnamon and salt. Add the pecans and stir until they are well coated. Spread the nuts on a parchment lined baking sheet and bake for 12 minutes until they are bubbling and dark in colour. Remove from the oven and allow them to cool completely. Chop into small pieces.
- Line a 9x5 inch loaf pan with parchment paper. In a small bowl whisk the sweetened condensed milk and molasses. In a large bowl whip the heavy cream to stiff peaks. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated and the mixture is thick.
- Fold in the chopped pecan praline and spread in the prepared pan. Cover and freeze for at least 6 hours.
Variation: Substitute almonds for the pecans and honey for the molasses (in both the praline and condensed milk mixture).