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PrintPRALINE ICE CREAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Chop the almonds.
- Add half the sugar and lemon juice in a pan and melt it over a medium flame till it is caramelized.
- Add in the chopped almonds and stir.
- Pour over a greased flat tin and allow it cool.
- Beat egg yolks and remaining sugar and salt in a seperate bowl till light and fluffy.
- Cook 2 cups of cream and add to egg mixture - stirring all the time till well blended.
- Transfer this to a double boiler and stir-cook contents over simmering water till it coats the back of a spoon.
- Strain and add essence.
- Pound praline to a powder and add to warm custard.
- Pour in freezer containers and freeze till half set.
- Remove and whisk mixture to break any ice crystals.
- Put back in freezing tray with the whipped cream folded in and freeze for 2-3 hours.
INGREDIENTS
- 100 grams blanched almonds
- 250 grams sugar
- A few drops of lemon juice
- 4 egg yolks
- A pinch of salt
- 500 ml cream
- 150 ml thick cream, whipped
- 1½ teaspoon vanilla essence
3 comments for “Praline Ice Cream”
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This is a great recipe, It is definitely bookmarked! I really enjoyed your site. Greetings
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