Creole Cream Cheese And Praline Ice Cream
Grrrrrgh!
Course : Ice Cream
From: HungryMonster.com
Serves: 1 dozen
 

Ingredients:

2 cups heavy cream
1/2 cup sugar
1 piece vanilla bean
1 dash salt
5 large egg yolks
2 3/4 cups creole cream cheese
1 cup crumbled pralines
---pralines
1/2 pound light brown sugar -- (1 cup + 2 tbsp.)
1 dash salt
1/4 cup plus 2 tablespoons evaporated milk
1 1/2 teaspoons butter
1 cup pecans -- chopped
 

Preparation:

Using a sharp knife, split the vanilla bean in half and scrape out the inside, reserve the bean. In a nonreactive saucepan, combine the cream, sugar, vanilla seeds, scraped vanilla bean, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat. Stir in the cream cheese and blend thoroughly. Fold in the pralines. Pour the filling into the ice cream machine and follow the instructions for churning time. PRALINES Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.) Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.

 

Nutritional Information:

3950 Calories (kcal); 281g Total Fat; (61% calories from fat); 32g Protein; 355g Carbohydrate; 1731mg Cholesterol; 630mg Sodium