Name: Baskin-Robbins Pralines 'n Cream Ice Cream (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups Heavy Cream; 1 cup Whole Milk; 3/4 cup Granulated Sugar; 1 tsp Vanilla Extract; 1/4 tsp Salt; 1 cup Pecan Halves; 1/2 cup Granulated Sugar; 2 tbsp Water; 1 tbsp Butter

Recipe tier

A simplified version of the classic Baskin-Robbins flavor, featuring vanilla ice cream with a homemade pecan praline swirl.

Total 1h 30m

Serves 6 servings

Steps 7

Ingredients 9

Soundtrack the cook

Soul kitchen · 105 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Ice Cream Base
2 cups 480 mL Heavy Cream
1 cup 240 mL Whole Milk
cup 150 g Granulated Sugar
1 tsp 5 mL Vanilla Extract
tsp 1.25 mL Salt
Praline
1 cup 120 g Pecan Halves
cup 100 g Granulated Sugar
2 tbsp 30 mL Water
1 tbsp 15 mL Butter

Equipment

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Instructions

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Prepare the Praline: In a medium saucepan, combine cup Granulated Sugar and 2 tbsp Water. Cook over medium heat, stirring until sugar dissolves. Continue cooking, without stirring, until the mixture turns a deep amber color.
Immediately add 1 cup Pecan Halves and 1 tbsp Butter to the caramel. Stir quickly to coat the pecans. Pour onto a parchment-lined baking sheet and let cool completely, then roughly chop.
Prepare the Ice Cream Base: In a medium bowl, whisk together 2 cups Heavy Cream, 1 cup Whole Milk, cup Granulated Sugar, 1 tsp Vanilla Extract, and tsp Salt until sugar is dissolved.
Chill the ice cream base for at least 30 minutes.
Churn the ice cream base in an ice cream maker according to the manufacturer's instructions.
During the last few minutes of churning, gently fold in the chopped praline.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.