PRALINE ICE CREAM

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.