Praline Sauce

What could make bacon ice cream a little less stomach-churning?

Nothing, actually. But praline sauce was a good idea so I made it anyways. The brainstorm actually came from breakfast at Elizabeth's in New Orleans (see previous post, or, better yet, just go there). If their specialty is praline bacon, why not just cover bacon ice cream with praline sauce?

So we did. And thanks to the Junior League of New Orleans, whose excellent cookbook Jambalaya provided us with this most awesome praline sauce. Hint: this makes about a quart of sauce, so I recommend freezing it if you don't want to fall into a diabetic coma. It freezes fine, except for a slight crystallization of the sugars when thawed, which might be eliminated by reheating it gently.

Anyhow, back to the recipe:

3/4 cup white corn syrup
1 1/2 cups packed light brown sugar (though I used dark brown and it was still good)
4 tablespoons butter
1 (5 1/3 ounce) can evaporated milk---since we're in Metric Land and the supermarket does not sell evaporate milk in cans that size, just call it 2/3 cup and you're good.
3/4 cups chopped pecans

Combine syrup, sugar, and butter in a saucepan. Bring to a boil, remove from heat and cool. When lukewarm, stir in milk and pecans. Refrigerate. Yields 2 1/2 cups.

One thing not in the recipe, but for those who need to know: what you're basically making is a caramel, so under no circumstances stir the pot while the sugar is melting. Otherwise you might end up with a crystallized mess other than a delicious syrup-like consistency. (I have heard that corn syrup stabilizes things, but why take chances?) Feel free, however, to swirl the pot occasionally.

Good over ice cream and I'm tempted to coat some bacon with it. This may possibly lead to a Bacon Special Experiment.