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Monday, December 10, 2012,3:58 AM by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
15 minutes

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.


  • 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

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