This no-cook, tangy buttermilk ice cream is ribboned with a sweet pecan praline sauce for the perfect contrast.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
For the buttermilk ice cream:
1 1/2cupsheavy cream
1tablespoonbourbon or vodka (optional - to keep it from freezing solid. You won't taste it.)
For the praline sauce:
1/2cupunsalted butter(1 stick)
3/4cupbrown sugar, loosely packed
1cupcoarsely chopped pecans
In a large bowl, whisk together cold buttermilk, cream, sugar, honey, salt, and bourbon/vodka (if using). Whisk VERY thoroughly, for 1-2 minutes (this is a long time to whisk), to fully incorporate the sugar. You could also blend in a blender if you wish.
Pour into the bowl of your ice cream maker (this is the one I use) and churn according to the manufacturer's directions. Mine took about 30 minutes to churn into thick ice cream!
While the ice cream is churning, make the sauce. In a medium saucepan, combine butter, brown sugar, heavy cream, and salt over medium heat. Bring the mixture to a boil (a slow, soft boil, not a crazy boil), whisking often. Let boil for 3-5 minutes until slightly thickened, then remove from heat and stir in vanilla and nuts. Let cool (I put mine in the fridge to speed the cooling process while the ice cream finished churning).
When the ice cream is churned, pour it into a freezer-safe container (you can use a lined loaf pan). Pour the cooled praline sauce over top. Using a butter knife or spatula, swirl the praline sauce into the ice cream using a back and forth pattern until you like the way it looks.
Freeze ice cream for at least 4 hours, preferably overnight, before serving. If you didn't use the bourbon or vodka, you'll need to set the ice cream out on the counter for about 20 minutes to soften before serving. Otherwise it should be ready to scoop from the freezer. Enjoy!
Ice cream recipe adapted from the lovely Joy the Baker. Ice cream will keep in the freezer for about 2 weeks, though it never lasts that long in my house.
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