homemade pralines & cream ice cream

Yesterday I decided it was time to get the ice cream maker going and churned out some pralines and cream ice cream. I started by making a vanilla bean base, tossed in some chopped candied almonds and drizzled in a salted caramel swirl. I guess it's not a traditional pralines and cream ice cream, but it sure was good.

salted caramel swirl

1 C sugar

1/4 C water

2 tbsp corn syrup

3/4 C whipping cream

4 tbsp butter, cubed

1 1/2 tsp fleur de sel

1. In a saucepan add sugar, water and corn syrup. Over high heat let the mixture come to a boil. Stir often until sugar dissolves.

2. Boil the mixture until it reaches a dark amber colour. Swirl the pot rather than stir the mixture at this stage.

3. When it's a dark amber colour, take the pan off the heat and whisk in the cream, butter and salt. Place in a jar or bowl and let cool completely before drizzling into ice cream. This will keep for up to two weeks in the fridge.