Nawlins Pralines And Cream Pie With Salted Bourbon Caramel Sauce 

July is National Ice Cream Month. I wanted to end the month with one more yummy ice cream pie using one of my favorite ice cream flavors, Pralines and Cream. I would like to thank my friend Lisa Thaxton, for the suggestion of adding the bourbon to the caramel sauce as a tribute to Bourbon Street in New Orleans. 

  
Crust Ingredients:  

I package of pecan sandies 

4 Tablespoons melted butter 

Preheat oven to 350 degrees. Crush cookies in a food processor. Incorporate with melted butter and press into a 9 inch springform pan, going up the sides if you wish. Bake in oven for 7 minutes. Remove and place in freezer to cool. 

Ice Cream:

I used 2 quarts of Baskin Robbins Pralines and Cream. Set out of freezer to let soften. Smooth on top of cooled cookie crust and place back in the freezer. Let harden for several hours or overnight. 

  
Salted Bourbon Caramel Sauce: 

3/4 cup sugar

1/4 cup water

1/4 teaspoon of kosher salt

1/2 cup heavy whipping cream

1 teaspoon of vanilla

3 Tablespoons of bourbon  

1/4 teaspoon, more or less of sea salt sprinkled on top of caramel sauce

  
In a sauce pan, stir sugar and water over medium high heat and cook about 9-10 minutes until it’s caramel in color, if it gets too dark, it will taste burned.   Stir constantly to prevent burning and scorching. Remove from heat and add vanilla and bourbon. Whisk in 1/2 cup of heavy whipping cream. Let cool. Pour over frozen cake. Add sea salt on top, about 1/4 teaspoon sprinkled on top. Return to freezer until ready to serve. Recipe yields about a cup of caramel sauce.  If you do not like bourbon, leave it out. This pie is delicious. Enjoy!

  

Advertisements

4 thoughts on “Nawlins Pralines And Cream Pie With Salted Bourbon Caramel Sauce 

  1. Love the dedication! 😘😘. The only problem I see with this pie is I’m not there with you to eat it! Lol!! 😉😉😉😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s