Pralines & Cream Buttermilk Ice Cream

The Huggins Family traces its roots to some of the earliest settlers in the American South, and although several generations have since made their homes in the West, many of the foods we love still reflect that Southern heritage. Pralines—those sweet, buttery pecan confections tied to countless Southern kitchens—capture that legacy perfectly. This ice cream honors that connection with a silky buttermilk custard base swirled with ribbons of praline cream and studded with crisp pecan pralines for a nostalgic, balanced, unmistakably Southern flavor.

Ingredients

• Custard Base:

• 2 cups heavy cream
• ½ cup whole milk
• ½ cup buttermilk (added after cooking)
• ½ cup sugar, divided
• 5 egg yolks
• ½ tsp vanilla extract
• ¼ tsp table salt

• Praline-Cream Swirl:

• ¼ cup butter
• 6 tbsp brown sugar
• 2 tbsp heavy cream
• ½ tsp table salt
• 1 tsp vanilla extract

• Mix-Ins:

• 1 cup chopped pecan pralines, frozen before use

Directions

Cook the Custard

In a medium saucepan, whisk together the cream, whole milk, ¼ cup sugar, and salt. Warm over medium heat until mixture begins to steam and the sugar dissolves.

Temper the Yolks

In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until thick and pale. Slowly temper with ½ cup of the warm cream mixture, then return everything to the saucepan.

Finish the Base

Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Strain through a fine mesh sieve, stir in vanilla, and let cool slightly. Add the buttermilk, then chill thoroughly—preferably overnight.

Make the Praline-Cream Swirl

In a small saucepan, melt butter with brown sugar and cream. Simmer 1–2 minutes until lightly thickened. Remove from heat, stir in salt and vanilla, and cool completely before layering.

Churn & Assemble

Churn the chilled custard in an ice cream maker according to manufacturer instructions. When nearly finished, fold in the frozen chopped pralines. As you transfer to a container, alternate layers of ice cream and thin ribbons of praline-cream swirl. Gently marble with a butter knife and freeze until firm.

Notes

Preparation

• Freeze pralines before folding them in to preserve their crisp texture.
• Buttermilk provides a gentle tang that balances caramel sweetness; replace with whole milk for a richer, sweeter version.
• Ensure the praline swirl is fully cooled before layering to avoid melting the churned base.

Serving Suggestions

• Top with extra chopped pecan pralines for added crunch.
• Serve alongside warm apple or pecan pie.
• Add a drizzle of warm caramel sauce for an extra-sweet presentation.

Variations

• Add ¼ tsp cinnamon to the swirl for a deeper Southern praline flavor.
• Swap half the pralines for toasted pecans for a nuttier variation.

Make-Ahead & Storage

• Refrigerate the unchurned custard up to 2 days before freezing.
• Store praline-cream swirl refrigerated up to 1 week.
• Finished ice cream keeps 1 week for best texture.