Homemade pralines make this decadent sundae even more tempting.
Praline Sundae
Makes 6 to 8 Servings
Ingredients
- 2 cups plus 2 tablespoons cold heavy whipping cream, divided
- 1 tablespoon vanilla bean paste
- ½ teaspoon kosher salt, divided
- 1 (14-ounce) can sweetened condensed milk
- 2 cups roughly chopped Pecan Pralines (recipe follows)
- ½ cup unsalted butter
- ½ cup firmly packed light brown sugar
- ¼ cup spiced dark rum
- 2 tablespoons cane syrup
- 1 teaspoon vanilla extract
- Garnish: whole and chopped Pecan Pralines
Pecan Pralines
- 2 cups firmly packed light brown sugar
- ½ cup heavy whipping cream
- ¼ teaspoon baking soda
- 2½ cups pecan halves*
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
Instructions
- Place a 9×5-inch metal loaf pan in freezer.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 2 cups cold cream, vanilla bean paste, and ¼ teaspoon salt at medium speed until stiff peaks form, 5 to 7 minutes. Fold in condensed milk until completely combined. Fold in roughly chopped Pecan Pralines until evenly distributed. Spoon mixture into cold pan. Cover with plastic wrap, and freeze overnight.
- In a medium saucepan, bring butter, brown sugar, rum, cane syrup, vanilla, remaining 2 tablespoons cream, and remaining ¼ teaspoon salt to a boil over medium-high heat, stirring constantly. Reduce heat to medium, and cook, stirring constantly, for 2 minutes. Let cool completely.
- Let ice cream stand at room temperature for 15 minutes. Serve with butter rum sauce, and garnish with Pecan Pralines, if desired.
Pecan Pralines
- Line 2 large rimmed baking sheets with parchment paper.
- In a 4-quart enamel-coated cast-iron Dutch oven, bring brown sugar, cream, and baking soda to a boil over medium heat, stirring occasionally. Cook, stirring occasionally, until a candy thermometer registers 240°. Remove from heat; quickly stir in pecans, butter, and vanilla.
- Working quickly, drop mixture by tablespoonfuls onto prepared pans. Let stand until firm, about 30 minutes. Store in an airtight container for up to 5 days.
Notes
*We used Cane River Pecan Company pecan halves.
