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Coffee Pecan Praline Ice Cream
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Coffee Pecan Praline Ice Cream
Serve in cones or as a dessert with fresh fruit.
- Preparation time: 30 minutes, plus cooling and freezing
- Total time: 24 hours
Makes: 800ml Serves: 4
Ingredients
- 450ml whole milk
- 6 tbsp ground, dark-roasted coffee
- 5 egg yolks
- 115g light brown muscavado sugar
- 284ml carton double cream
- Pecan praline
- 75g granulated sugar
- 75g pecan nuts, preferably toasted in the oven
Method
- Heat the milk and coffee in a pan, stirring, until just below boiling. Meanwhile, beat the egg yolks and sugar togther lightly. Strain the milk through a very fine sieve, or a sieve lined with muslin or a clean jay cloth. Stir the milk into the egg yolk mixture. Put in a clean pan and cook gently over a medium heat for 5-8 minutes, stirring, until the custard just thickens and coats the back of a spoon. Strain through a fine sieve (or as above) into a clean bowl. Cover the surface with cling film. Leave until cool, then chill until cold.
- Meanwhile, make the praline. Oil a baking sheet. Dissolve the sugar in 50ml water over a gentle heat, stirring occasionally. Bring to the boil, then boil for 10-12 minutes, or until you have a dark amber caramel. Remove from the heat, stir in the pecans and pour onto the tray. Leave until cold. Put in a plastic bag and crush with a rolling pin. Don't pulverize the praline - it should be quite chunky.
- Whisk the cream until just thick. Fold in the cold coffee custard. If you have an ice cream machine, transfer the mix to it and churn for 20 minutes until set (or according to the instructions), adding the praline at the end. Transfer to a freezerproof container and freeze until required. If you don't have a machine, pour the custard into a shallow container and put in the coldest part of the freezer for 1-2 hours or until set at the edges. Beat well. Return to the freezer for another 1-2 hours and beat again. If the ice cream is quite thick at this stage, fold in the praline. Otherwise freeze and beat again, folding in the praline when the mixture is thick. Return to the freezer for 3-6 hours, or until solid. Soften for 30 minutes in the fridge before serving.
Comments
This recipe was first published in October 2002.
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