PECAN PRALINE SUNDAE
Raise you have if you love a good ice cream sundae? Chocolate, Fudge, Butterscotch, I love 'em all. This sundae is a combination of good French vanilla, and a one-of-a-kind praline sauce. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Ice Cream & Ices
Time 20m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Add the brown sugar, salt cream, butter and brandy (if using) to a saucepan.
- 4. Set the burner to medium low, and bring the mixture up to a simmer.
- 5. Chef's Tip: During the heating process, continue to stir the mixture.
- 6. Cook until the mixture thickens, about 4 to 6 minutes.
- 7. Chef's Note: We are making a sauce, not praline candy. If you overcook the mixture, when it cools it will harden into a thick mass, and I hate it when that happens.
- 8. Take off the heat, and stir in the vanilla.
- 9. Add the pecans and allow the sauce to cool down until just slightly warm.
- 10. Chef's Note: The sauce, is best when it's first made, and will turn a bit grainy if it's reheated. That's not the worst thing in the world; however, you should make it just before serving.
- 11. PLATE/PRESENT
- 12. Place about 1/2-inch of the mixture into a Sunday glass.
- 13. Add a nice scoop of ice cream
- 14. Cover with a bit more of the sauce.
- 15. Add another scoop of ice cream.
- 16. Cover with more sauce.
- 17. Top with whipped cream, and maybe a cherry. Enjoy.
- 18. Keep the faith and keep cooking.
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