Prep 20 mins
Cook 0 mins
This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.
- 1 1⁄2 cups pralines, finely crushed (Pralines Aux Pacanes - Pecan Pralines or your own recipe)
- 3 cups milk
- 4 egg yolks, well beaten
- 3⁄4 cup sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 1⁄2 cups heavy cream
- Stir milk gradually into egg yolks.
- Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
- Chill thoroughly.
- Whip cream to very soft peaks (it won't quite hold its shape).
- Add pralines, vanilla and whipped cream.
- Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).
I used half and half in place of the milk, and added some butter to the mix. This recipe did not fit in my 1.5qt ice cream maker, so I put about 3/4 in the ice cream machine, and the rest in the freezer. Both methods turned out a nice ice cream. In fact, it was declared by my family as the best ice cream they ever had.