Praline Sundae

Praline Sundae

Homemade pralines make this decadent sundae even more tempting.

Praline Sundae
Makes 6 to 8 Servings
  • 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
  1. Place a 9×5-inch metal loaf pan in freezer.
  2. 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.
  3. 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.
  4. Let ice cream stand at room temperature for 15 minutes. Serve with butter rum sauce, and garnish with Pecan Pralines, if desired.
Pecan Pralines
  1. Line 2 large rimmed baking sheets with parchment paper.
  2. 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.
  3. 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.
*We used Cane River Pecan Company pecan halves.



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