Recipe courtesy of Emeril Lagasse
Yield:
about 1 1/2 dozen pralines
Level:
Easy

Ingredients

  • 1/2 teaspoon plus 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon plus 1 1/2 cups bleached all-purpose flour
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 recipe Vanilla-Praline Ice Cream, recipe follows
  • Peanut Butter and Chocolate Pralines, recipe follows
VANILLA-PRALINE ICE CREAM:
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 8 Peanut Butter and Chocolate Pralines (recipe follows), crumbled
PEANUT BUTTER AND CHOCOLATE PRALINES:
  • 1 pound light brown sugar (about 3 firmly packed cups)
  • 3/4 cup evaporated milk
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter
  • 3 tablespoons creamy peanut butter
  • 2 teaspoons unsweetened cocoa powder
  • 2 cups pecan pieces

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan with 1/2 teaspoon of the butter and 1/2 teaspoon of the flour. In a large mixing bowl, cream the remaining 1/2 pound (2 sticks) butter and the sugar together with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Beat in the vanilla. Into a medium-size mixing bowl, sift the remaining 1 1/2 cups flour, the cocoa, baking powder, and salt together. Add 1/3 of the flour mixture at a time to the butter/sugar mixture, beating after each addition. Spoon the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes, then remove it from the pan and let cool completely on the rack. After the ice cream is firm, remove it from the pan. Cut the ice cream into 16 slices. Place 1 slice of ice cream between 2 slices of pound cake, forming a sandwich. Repeat the process until all of the cake is used. Wrap each sandwich in plastic wrap and freeze until ready to serve. To serve, unwrap the sandwiches and serve each with a praline on the side.

VANILLA-PRALINE ICE CREAM:

In a medium-size, nonreactive saucepan over medium heat, combine the milk, cream, sugar, and vanilla bean and pulp. Whisk to dissolve as the mixture heats. Heat the mixture to the scalding point (when bubbles form around the edges of the pan); do not let it boil. Remove from the heat. Beat the egg yolks in a large mixing bowl. Add the hot cream mixture about 1/4 cup at a time to the beaten yolks, whisking well after each addition. Pour the mixture back into the saucepan and cook, stirring over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes, do not let it boil. Remove from the heat and strain through a fine-mesh strainer into a glass bowl. Cover the top of the mixture with plastic wrap (this will keep a skin from forming) and let cool. Place the mixture in the refrigerator and chill completely. Pour the mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. Once the ice cream is almost ready, about 5 minutes before the churning time is complete, add the crumbled pralines through the ingredients spout. Continue to churn until the ice cream freezes. Line an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with plastic wrap. Scoop the ice cream into the pan, smooth the top, cover, and freeze until firm, about 4 hours. When ready to assemble the ice cream sandwiches, lift the ice cream out with the plastic wrap.

PEANUT BUTTER AND CHOCOLATE PRALINES:

Combine the brown sugar, milk, salt, butter, peanut butter, and cocoa in a large saucepan over medium-high heat. Stir to dissolve as the mixture heats. Continue to cook, stirring, until the mixture begins to bubble around the edges of the pan and reaches 234 degrees to 240 degrees F on a candy thermometer, or the soft ball stage (that is, when a bit of the mixture is dropped into cold water, it forms a soft ball that flattens), about 12 minutes. Remove from the heat and stir in the pecans. Drop the mixture by the tablespoonful onto a waxed or parchment paper on a baking sheet and let cool completely. Lift the pralines off the paper with a thin knife. Pralines can be stored in an airtight container at room temperature for up to 2 weeks.

IDEAS YOU'LL LOVE

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Chocolate Pound Cake and Peanut Butter and Chocolate Praline Ice Cream Sandwiches

Recipe courtesy of Emeril Lagasse

Peanut Butter and Chocolate Pralines

Recipe courtesy of Emeril Lagasse

Peanut Butter Mole Ice Cream

Recipe courtesy of James Cunningham

Fresh Peanut Butter Ice Cream

Peanut Butter and Jelly Ice Cream

Recipe courtesy of Haylie Duff

Chocolate Chip Cookie and Brown Butter Candied Bacon Ice Cream Sandwiches

Recipe courtesy of Natasha Case|Freya Estrellar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c