Praline Ice Cream

Instructions

1. Make the praline pecans: In a nonstick skillet, toast 3/4 cup (90 g) pecan halves over medium heat until fragrant, about 3 minutes. Add 1/4 cup (50 g) sugar and cook, stirring constantly until sugar melts and coats pecans in caramel, about 4 minutes. Transfer to parchment paper and let cool, then chop roughly. Set aside.
2. Split and scrape the vanilla bean. Combine milk, cream, vanilla bean seeds and pod, and half the sugar (3/8 cup, 75 g) in a medium saucepan. Warm over medium heat until just simmering, then remove from heat and let steep 15 minutes.
3. Whisk egg yolks with remaining sugar (3/8 cup, 75 g) and salt until pale. Slowly pour warm milk mixture through a sieve into yolks, whisking constantly to temper.
4. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until custard thickens enough to coat the back of a spoon and reaches 170-175°F (77-79°C). Remove from heat and strain custard through a fine sieve into a bowl.
5. Discard vanilla pod. Stir in vanilla extract. Cool custard to room temperature, then cover and chill in refrigerator at least 2 hours or overnight.
6. Once chilled, churn custard in an ice cream maker according to manufacturer’s instructions until soft serve texture, about 20–25 minutes.
7. Fold in the chopped praline pecans gently.
8. Transfer ice cream to a container and freeze at least 45 minutes to firm up before serving.