📝 About This Recipe
Transport yourself to the heart of the French Quarter with this decadent sundae that celebrates the soul of Creole confectionery. This dessert features velvety vanilla bean ice cream topped with handmade, buttery pecan pralines and a warm, bourbon-infused salted caramel sauce. It is a harmonious marriage of crunch, cream, and the deep, toasted flavors that define New Orleans sweets.
🥗 Ingredients
Buttery Pecan Pralines
- 1 1/2 cups Pecan halves (toasted and roughly chopped)
- 1 1/2 cups Granulated sugar
- 3/4 cup Light brown sugar (packed)
- 1/2 cup Heavy cream
- 6 tablespoons Unsalted butter (cut into cubes)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
Bourbon Caramel Sauce
- 1 cup Light brown sugar (packed)
- 1/2 cup Heavy cream
- 4 tablespoons Unsalted butter
- 2 tablespoons Kentucky Bourbon (optional but highly recommended)
- 1/4 teaspoon Sea salt (fine grain)
The Assembly
- 1 quart Vanilla Bean Ice Cream (high-quality or homemade)
- 1 cup Whipped cream (freshly whipped with a touch of sugar)
- 1/4 cup Whole pecans (for garnish)
👨🍳 Instructions
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1
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside, as the praline mixture sets quickly once finished.
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2
In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, heavy cream, and butter for the pralines.
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3
Stir the mixture constantly until the butter melts and the sugars dissolve. Bring to a boil and insert a candy thermometer.
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4
Cook the mixture without stirring until it reaches the 'soft ball' stage, which is exactly 236°F (113°C). This usually takes 8-10 minutes.
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5
Remove the pan from the heat immediately. Stir in the chopped toasted pecans and vanilla extract. Use a wooden spoon to beat the mixture vigorously for about 2-3 minutes until it loses its glossy sheen and becomes slightly opaque.
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6
Quickly drop spoonfuls of the praline mixture onto the prepared baking sheet. Let them cool and harden completely (about 20 minutes).
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7
While the pralines set, prepare the Bourbon Caramel Sauce. In a small saucepan, combine 1 cup brown sugar, 1/2 cup heavy cream, and 4 tablespoons butter.
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8
Whisk over medium-low heat for 5-7 minutes until the sauce thickens and coats the back of a spoon. Do not let it reach a hard boil.
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9
Remove the sauce from heat and whisk in the bourbon and sea salt. Let it cool slightly so it is warm but not scalding.
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10
Once the pralines are firm, crumble half of them into bite-sized chunks, leaving the other half as whole cookies for garnish.
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11
To assemble, place two generous scoops of vanilla bean ice cream into chilled glass bowls or sundae glasses.
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12
Drizzle a liberal amount of the warm Bourbon Caramel Sauce over the ice cream.
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13
Sprinkle the crumbled praline pieces over the sauce, followed by a dollop of fresh whipped cream.
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14
Top with a whole praline cookie and a few extra toasted pecans for a professional, restaurant-style finish.
💡 Chef's Tips
Always toast your pecans in a dry pan for 3-5 minutes before starting; it releases the oils and deepens the flavor significantly. Precision is key for pralines, so use a candy thermometer to avoid a 'gritty' texture or a sauce that never sets. If your caramel sauce gets too thick as it cools, simply whisk in a teaspoon of warm milk to loosen it back up. For a non-alcoholic version, replace the bourbon with a teaspoon of maple syrup or extra vanilla bean paste.
🍽️ Serving Suggestions
Pair with a cup of chicory coffee (Cafe au Lait) to cut through the intense sweetness of the pralines. Serve alongside a small glass of aged dark rum or a dessert sherry for an adult-only treat. For a truly festive Creole dinner, serve this as the grand finale after a meal of spicy Shrimp Etouffee or Jambalaya. Accent the plate with a sprig of fresh mint to add a pop of color and a refreshing aroma.