Praline Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to boil the mixture.

2. 2

   Remove the saucepan from the heat and stir in the caramel sauce, pecans, and egg yolks until well combined.

   Tip: Make sure the egg yolks are fully incorporated.

3. 3

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: This should take about 5-7 minutes.

4. 4

   Remove the saucepan from the heat and stir in the vanilla extract, salt, and unsalted butter until well combined.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   Strain the mixture into a clean container and cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

   Tip: Let the mixture cool to room temperature.

6. 6

   Once the mixture has cooled, cover it with plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: This will allow the mixture to chill and set.

7. 7

   To make the praline syrup, combine the praline syrup and cocoa powder in a small saucepan. Heat over low heat, stirring constantly, until the syrup has dissolved and the mixture is smooth.

   Tip: This should take about 2-3 minutes.

8. 8

   Once the praline syrup has cooled, pour it into the chilled mixture and stir until well combined.

   Tip: This will give the ice cream its signature flavor and color.

9. 9

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

10. 10

    Once the ice cream has finished churning, transfer it to an airtight container and cover with plastic wrap or aluminum foil.

    Tip: Make sure the container is tightly sealed to prevent air from getting in and causing the ice cream to become icy.