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Author Notes: This is a semi homemade Pralines and Cream. It's summer and standing over a hot stove is not appealing so limiting the time spent cooking is my goal here. The only cooking time is making the pralines. I used vanilla cream and dulce de leche. The fudge sauce is made in the microwave. The pralines are adapted from a recipe by Emeril Lagasse. —sdebrango
Serves 6-8 depending on serving size
- 4 ounces dark chocolate
- 1/2 cup heavy cream
- 1 tablespoon kahlua or your favorite liquor (optional)
- Fudge Sauce: heat cream to scalding in the microwave approx 30-40 seconds, add the chocolate and let sit for 5 minutes. Stir so it's smooth and creamy, add the optional liquor. Cover and refrigerate or set aside.
Pralines and ice cream
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 2 tablespoons salted butter
- 1 tablespoon water
- handful of pecan halves toasted
- 1 quart your favorite vanilla ice cream
- 1 cup dulce de leche or caramel sauce
- 2 vanilla beans seeds scraped out
- Pralines: Bring sugars, cream, butter, vanilla bean seeds and water to a boil, continue cooking stirring constantly until it reaches approximately 240 degree's or the soft ball stage. Add the pecans take off the heat and continue stirring over an ice bath. When it's thick spoon onto a buttered parchment lined sheet pan and let cool. Store in an air tight container in the refrigerator. The consistency is like fudge.
- Ice Cream:Let your ice cream soften, scoop half of it into a freezer container, crumble on some of the pralines and drizzle with dulce de leche or caramel, spoon the rest of the ice cream on top and repeat with the pralines and caramel. Using a butter knife swirl the ingredients into the ice cream and place in the freezer to harden.
- This recipe was entered in the contest for Your Best No-Bake Desserts