Best Praline Ice Cream Puffs Recipes

CREAM PUFFS PRALINE

Steps:

• CREAM PUFFS: Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring until butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate.
• Remove from heat; cool 10 minutes. Add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.
• Scoop up some dough with a tablespoon. use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3-inches between the puffs for expansion. Bake in preheated 400F oven for about 30 minutes. or until golden brown. Remove puffs from pan. Cool on a rack.
• FOR PECAN: Line a baking pan with foil. Grease foil with a little margarine or butter; set aside. In a heavy skillet combine pecan halves, sugar, margarine or butter and vanilla. Cook over medium-high heat, shaking skillet occasionally, till sugar begins to melt. (do not stir). Reduce heat to low; cool till sugar is melted and golden brown, stirring frequently. Remove from heat. Pour into the prepared baking pan. Cool completely. Break into small pieces. Place ice cream in a chilled bowl. Use a wooden spoon to stir ice cream to soften slightly. Stir in glazed pecans. Cover and freeze.
• FOR SAUCE: In a heavy saucepan combine granulated sugar, brown sugar, half-and-half or light cream, and margarine or butter. Cool over medium-high heat till boiling, stirring constantly. Reduce heat. Cook and stir for 5 minutes more, or till slightly thickened. Stir in pecans. Keep warm.
• TO ASSEMBLE: Cut off the top fourth of each cream puff. Remove any soft dough from inside. Spoon about 1/3 cup of the ice cream mixture into each cream puff. Replace tops. Drizzle each cream puff with warm pecan sauce.

PRALINE ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.

CINNAMON PRALINE ICE CREAM

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

PRALINE ICE CREAM

Steps:

• Stir milk gradually into egg yolks.
• Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
• Chill thoroughly.
• Whip cream to very soft peaks (it won't quite hold its shape).
• Add pralines, vanilla and whipped cream.
• Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).

CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE

Steps:

• Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
• Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
• Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
• With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
• Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
• Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
• With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
• Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
• Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
• Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.

PRALINE ICE-CREAM PUFFS

Steps:

• Heat oven to 400°F.
• Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continute beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
• Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough.
• Fill puffs with ice cream; replace tops. Cover and freeze until serving. Drizzle with caramel topping. Sprinkle with pecans. Store covered in freezer.