gfrach
07-05-2008, 11:40 AM
Can be made vegan. This turned out sooooooo well. OMG! Very rich, not cheap to make, but egg free (yay!).
This is an adaptation of this recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36433,00.html a recipe from the book Vice Cream by Jeff Rogers and a recipe for vegan caramel sauce that I found online.
For the Pralines:
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream (can sub 1/2 cup cashew cream)
4 tablespoons unsalted butter (can sub vegan margarine)
1 cup pecan halves
In a heavy saucepan, combine the sugars, cream, and butter. Over a medium-high heat stir constantly until the pralines reach the soft ball stage, 238 to 240 degrees F. Add pecans and remove from stove. Stir vigorously until the candy cools and thickens so the pecans can't sink to the bottom anymore, about 2-3 minutes. Spoon onto parchment or wax paper lined cookie sheets and cool completely.
For the Caramel Sauce:
1/3 cup soy milk, rice milk, or other non-dairy milk of choice (can use regular whole milk or canned evaporated milk in this)
1/3 cup sugar
3 T. maple syrup or brown rice syrup
1 t. water
1 t. arrowroot
2 t. vegan margarine (can use butter)
1 t. vanilla
Place the milk substitute, sugar, and maple syrup in a small saucepan and stir well to combine. Cook over medium heat, stirring occasionally, for 3 minutes. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Stir constantly and cook the mixture an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients. Can be served warm or cold. Keep in the refrigerator.
For the Ice Cream:
2 cups raw cashews (soak overnight and rinse well)
2 cups filtered water
1 cup maple syrup
2-3 t. vanilla powder (can sub 1-2 vanilla beans for this but grind them up well)
Combine all in a blender and blend on high until silky smooth (1-3 minutes, approximately). Place blender in fridge or freezer until completely cooled. Freeze in your ice cream maker according to directions. Once frozen, stir in 1 cup chopped Pralines and 1/3 cup Caramel Sauce and then freeze until desired consistency.
This is an adaptation of this recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36433,00.html a recipe from the book Vice Cream by Jeff Rogers and a recipe for vegan caramel sauce that I found online.
For the Pralines:
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream (can sub 1/2 cup cashew cream)
4 tablespoons unsalted butter (can sub vegan margarine)
1 cup pecan halves
In a heavy saucepan, combine the sugars, cream, and butter. Over a medium-high heat stir constantly until the pralines reach the soft ball stage, 238 to 240 degrees F. Add pecans and remove from stove. Stir vigorously until the candy cools and thickens so the pecans can't sink to the bottom anymore, about 2-3 minutes. Spoon onto parchment or wax paper lined cookie sheets and cool completely.
For the Caramel Sauce:
1/3 cup soy milk, rice milk, or other non-dairy milk of choice (can use regular whole milk or canned evaporated milk in this)
1/3 cup sugar
3 T. maple syrup or brown rice syrup
1 t. water
1 t. arrowroot
2 t. vegan margarine (can use butter)
1 t. vanilla
Place the milk substitute, sugar, and maple syrup in a small saucepan and stir well to combine. Cook over medium heat, stirring occasionally, for 3 minutes. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Stir constantly and cook the mixture an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients. Can be served warm or cold. Keep in the refrigerator.
For the Ice Cream:
2 cups raw cashews (soak overnight and rinse well)
2 cups filtered water
1 cup maple syrup
2-3 t. vanilla powder (can sub 1-2 vanilla beans for this but grind them up well)
Combine all in a blender and blend on high until silky smooth (1-3 minutes, approximately). Place blender in fridge or freezer until completely cooled. Freeze in your ice cream maker according to directions. Once frozen, stir in 1 cup chopped Pralines and 1/3 cup Caramel Sauce and then freeze until desired consistency.