Praline Ice Cream Cake

Instructions

1. 1

   Preheat oven to 180°C. Line the bottom of a 20cm round cake pan with parchment paper.

   Tip: Use a parchment paper that is large enough to cover the bottom and sides of the pan.

2. 2

   In a medium saucepan, combine the granulated sugar, light brown sugar, and 120ml of water. Place over medium heat and stir until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the temperature of the sugar mixture.

3. 3

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 160°C on a candy thermometer.

   Tip: Don't stir the mixture during this time.

4. 4

   Remove the saucepan from the heat and carefully pour the hot sugar mixture into a heatproof bowl. Let it cool slightly.

   Tip: Be careful when handling hot sugar.

5. 5

   Stir in the chopped pecans until they are evenly coated with the sugar mixture.

   Tip: Use a spatula to scrape the sides and bottom of the bowl.

6. 6

   Press the pecan mixture into the prepared cake pan.

   Tip: Make sure to evenly cover the bottom and sides of the pan.

7. 7

   Bake the crust for 15-20 minutes, or until it is lightly golden.

   Tip: Check the crust frequently to avoid overbaking.

8. 8

   Let the crust cool completely in the pan.

   Tip: This may take about 30 minutes.

9. 9

   In a large mixing bowl, beat the eggs and butter until light and fluffy.

   Tip: Use an electric mixer to beat the eggs and butter.

10. 10

    Gradually add the creamy vanilla ice cream to the bowl, beating until smooth.

    Tip: Use a spatula to scrape down the sides of the bowl.

11. 11

    Pour the ice cream mixture over the cooled crust.

    Tip: Make sure to evenly cover the crust.

12. 12

    Cover the cake with plastic wrap and freeze for at least 2 hours, or until firm.

    Tip: Use a freezer-safe wrap to cover the cake.

13. 13

    Just before serving, whip the heavy whipping cream until stiff peaks form.

    Tip: Be careful not to over-whip the cream.

14. 14

    Drizzle the caramel sauce and praline syrup over the whipped cream.

    Tip: Use a spatula to create a decorative pattern.

15. 15

    Sprinkle the flaky sea salt over the top of the cake.

    Tip: Use a small pinch of salt to balance the sweetness.