Pecan Praline No Churn Ice Cream Recipe

Ingredients

For the praline :

For the ice cream :

	PREP TIME 20m	COOK TIME 6h	TOTAL TIME 6h20m
YIELD 1 litre of ice cream serving(s)

Preheat the oven to 350 F.
In a small bowl, combine the brown sugar, molasses, butter, cinnamon and salt.
Add the pecans and stir until they are well coated.
Spread the nuts on a parchment lined baking sheet and bake for 12 minutes until they are bubbling and dark in colour.
Remove from the oven and allow them to cool completely.
Chop the cooled and hardened pecan praline into small pieces.
Line a 9×5 inch loaf pan with parchment paper.
In a small bowl, whisk together the sweetened condensed milk and the molasses.
Whip the heavy cream until stiff peaks form.
Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
Fold the chopped pecan praline into the cream mixture, and spread this in the prepared pan.
Cover and freeze for at least 6 hours.