Beas was a very special family member in my friend Lisa’s household. Lisa and I love, love, love Pralines and Cream Ice Cream and it’s my tribute to Miss Beasley, Beas for short to create a delicious Pralines and Cream ice cream cake.
1 store bought or homemade pound cake
1 quart of Pralines and Cream ice cream, soft
1 jar of Salted Caramel sauce
Pralines for garnish, optional
Course sea salt for garnish, optional
Cut your pound cake in half or into thirds lengthwise. Set aside. Line your pound cake pan with plastic wrap. I did mine across and up and down to help pull the cake out of the pan when I served it. Place the bottom of the pound cake on top of the plastic wrap back into the pound cake pan. Put a cup of softened ice cream on the top of the cake and smooth out. Place the next layer of pound cake on top of the ice cream and repeat if you have a third layer. Cover the top of your cake with plastic wrap and place back into the freezer at least 5 hours or overnight. When you are ready to serve, take cake out of pan and place on serving platter. Top with salted caramel sauce and additional sea salt if desired. Garnish with additional pralines, optional. Slice and enjoy!
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.
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.
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!