Buttermilk-Praline Ice Cream with Flambeed Peaches
- Ice cream:
- 1 1/2 cups heavy cream
- 1 cup plus 2 tablespoons granulated sugar
- 3 cups buttermilk
- 3/4 teaspoon pure vanilla extract
- 1 cup crumbled Homemade Pralines, recipe follows
- Flambeed Peaches:
- 3 tablespoons butter
- 3/4 cup brown sugar
- 1/2 cup bourbon
- 3 cups sliced peaches
- Caramel sauce
- Mint sprigs
- Pecan Pralines:
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons water
- 1 cup pecan halves
For the Ice Cream: In a small saucepan, combine the cream and sugar.
Simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and let cool completely. In a bowl or pitcher, combine the buttermilk, milk mixture, and vanilla. Refrigerate until well-chilled, about 1 hour.
Pour into an ice cream maker and process according to the manufacturer's instructions. When the ice cream is nearly firm. With the machine running, add the crumbled pralines through the feed tube. Continue to churn until the ice cream freezes, about 5 minutes. Place the ice cream in a plastic container and freeze until firm, 2 hours, or overnight.
For the peaches: In a saute pan over medium-high heat, add the butter and melt. Add the brown sugar and cook, stirring, until the sugar is melted and bubbly. Remove the pan from the heat and carefully add the bourbon. Return the mixture to the heat and flame. Cook until the flames die down. When the alcohol has cooked out, add the peaches and simmer for 5 minutes.Pecan Pralines:
In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
Recipe courtesy Emeril Lagasse, 2002