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Chocolate Frozen French Custard

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Chocolate frozen French custard with bourbon and praline pecans

Ingredients

Scale

Praline Pecans

  • 1 cup white granulated sugar
  • 1 cup light brown sugar – packed
  • 4 TBL butter – cut into pieces
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 – 1/2 cups chopped/broken pecans

Chocolate Bourbon Gelato with Praline Pecans

  • 1 – 1/2 cup heavy whipping cream
  • 1– 1/2 cup whole milk
  • 4 egg yolks – whisked together
  • 1/2 cup white granulated sugar
  • 1/3 cup cocoa powder
  • 3 oz semi-sweet chocolate – finely chopped
  • 1 tsp vanilla extract
  • 2 TBL wheated bourbon like Maker’s Mark, just saying
  • 2 – 1/2 cups praline pecans – chopped and divided
  • Praline pecans – garnish

Instructions

Praline Pecans

  1. Line a cookie sheet with parchment paper, then in a large heavy bottom saucepan, warm the heavy cream, milk, white sugar, brown sugar, baking soda and butter until the butter is melted
  2. Stir until all the sugar is dissolved, heat to a low boil and stir slowly, but constantly
  3. Boil for 7 to 8 minutes, stirring constantly, to 235°F on a candy thermometer, where it should have a line and read “soft ball”
  4. When it reaches 235 degrees for 30 seconds, remove from heat, add the salt and vanilla and stir in the pecan pieces. Slowly stir while it cools for about 4 minutes
  5. Spoon the mixture onto the cookie sheet and spread it out to a thin, even layer
  6. Let it stand until cooled and firm, about 20 minutes, then refrigerate until chilled and firm
  7. Break or chop it into pieces and store in an airtight container at room temperature until ready to use. It will keep for about 1 week

Chocolate French Frozen Custard

  1. Make the praline pecans and reserve
  2. Chop the chocolate and place it into a bowl large enough to hold the finished mixture and set aside
  3. Warm the milk, cream, cocoa, vanilla and sugar on the stove in a large saucepot and whisk until it is well combined. Warning: Don’t let the milk/cream get too hot or you will curdle the eggs!
  4. Slowly drizzle in a half cup of warm milk/cream into the eggs while whisking constantly, then continue to whisk while adding it to the warm milk/cream mixture in the saucepot
  5. Heat the combined mixture slowly on medium low heat while stirring until it thickens, and coats the back of a spoon
  6. Strain the gelato into the chopped chocolate to remove any curdled bits and solids, let set for a minute while the chocolate melts and whisk until smooth
  7. Refrigerate until it’s thoroughly chilled in an airtight covered bowl, stir in the bourbon and 2 cups of chopped praline pecans and churn according to the manufacturer’s instructions
  8. Transfer to an airtight ice cream container and finish freezing
  9. Serve and garnish with a few bits of the reserved praline pecans

 

Find it online: https://www.cooksavorcelebrate.com/chocolate-frozen-french-custard/