Gluten Free Pralines and Cream Ice Cream

Ingredients:

For the Pralines:
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1/3 cup heavy cream
• 4 Tablespoons unsalted butter
• 2 Tablespoons water
• 1 cup pecans halves, quartered
For the Caramel Sauce:
• Agave Caramel Sauce or
• Dairy Free Corn Free Gluten Free Caramel Sauce or
• [Dulce de Lechehttp://glutenfreerecipebox.com/dulce-de-leche-recipe/] (my favorite)
• Double recipe Low-Fat Vanilla Ice Cream for Machine

Instructions:

1. In a heavy saucepan, combine both sugars, cream, butter, and water. Heat over medium-high heat and stir constantly until the mixture reach 235 to 240ºF (soft ball stage in candy making).
2. Add pecans and remove from heat. Using a wooden spoon, stir pecans into mixture until thoroughly coated, 2 - 3 minutes.
3. Scoop mixture onto the prepared baking sheet and allow to cool.
4. Once cool enough to handle, pull pieces apart and set aside.
5. Make one of the caramel sauce recipe linked in the ingredients list and refrigerate until cooled.
6. Make the vanilla ice cream as instructed in the link listed in the ingredients list.
7. About 5 minutes before ice cream freezes, add pralines to ice cream and then bits of caramel sauce.
8. Transfer the ice cream to a covered container and freeze until solid, usually at least 2 hours.
9. When about to serve leave at room temperature to soften a bit, and then top with additional caramel sauce, if desired, but not the entire amount.

Tips

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