Praline Ice Cream

1. Stage

In a saucepan, heat milk to 175°F and stir in the sugar until it completely dissolves. Then, whisk a small amount of the hot mixture into the eggs. Return this mixture to the pan and cook everything over low heat, stirring constantly (do not allow it to boil). The mixture is done when it’s just thick enough to coat a metal spoon and the thermometer reads at least 160°F. Remove from heat immediately. Editor’s Tip: Be sure to properly emulsify the mix while it’s still warm. Otherwise, you may end up with chunks of milk fat in your finished product.

2. Stage

Next, transfer the mixture to a large bowl and place the bowl in a pan of ice water. Gently stir everything for at least two minutes and add the heavy whipping cream and vanilla. Press plastic wrap onto the surface of the (now) custard. Refrigerate it for several hours, or ideally overnight.

3. Stage

Then, fill the cylinder of your ice cream maker two-thirds full (no more than this because the ice cream needs space to aerate and freeze properly). Freeze according to the manufacturer’s directions, then transfer the mixture to an airtight container and freeze for at least four to five hours before serving. Editor’s Tip: Both the mixture and your ice cream maker should be as cold as possible during this step—not partly frozen, but completely frozen. This will help achieve tiny ice crystals, the key to creamy ice cream.

4. Stage

Melt the butter over medium heat in a heavy skillet. Stir in the brown sugar, cinnamon, and nutmeg, and let everything cook until the sugar is dissolved. Add the pecans and stir until they’re fully coated and then spread them on a greased foil-lined baking sheet. Let them cool completely. Editor’s Tip: You can prevent burning your chopped pecans by toasting them on low heat and stirring them constantly.

5. Stage

Now, it’s time to make your sauce. First, combine the butter, corn syrup, and water in a heavy saucepan. Cook and stir over medium-low heat until the butter is melted, then add sugar and cook until it’s dissolved. Bring the mixture to a boil over medium-high heat without stirring and boil for four minutes. Stir for another six to eight minutes, or until the mixture is caramel-colored. Remove from the heat and carefully stir in the cream until smooth. Drizzle the caramel sauce and sprinkle the candied pecans over your ice cream before serving.