Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Buttermilk Praline Ice Cream



  • In a small saucepan, combine the cream and sugar.
  • Simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and let cool completely. In a bowl or pitcher, combine the milk mixture, buttermilk, and vanilla. Refrigerate until well chilled, about 1 hour.
  • Pour into an ice cream maker and process according to the manufacturer's instructions. When the ice cream is nearly firm, and with the machine running, add the crumbled pralines through the feed tube. Continue to churn until the ice cream freezes, about 5 minutes. Place the ice cream in a plastic container and freeze until firm, 2 hours, or overnight.