Praline Ice Cream
|Whole blanched almonds||1 1⁄2 Ounce|
|Caster sugar||5 1⁄2 Ounce|
|Whipping cream||1⁄2 Pint|
Put the almonds with 1 1/2 oz (40 g) caster sugar in a heavy pan and place over a low heat, stirring occasionally until the sugar has melted and is beginning to caramelize; this will take about 15 minutes.
Continue to cook until the mixture is an even golden brown and nuts are glazed.
Remove from the heat and pour onto an oiled enamel plate or a baking tray.
Leave until quite firm and cold then turn into a grinder and grind coarsely.Separate the eggs, place the yolks in a small bowl and whisk until well blended.
In an other larger bowl, whisk the egg whites until stiff and then whisk in the remaining sugar a teaspoonful at a time.
Whisk the cream until it forms soft peaks and fold into the meringue mixture with the egg yolks and praline.
Turn into a 2 1/2 pint (1.4-1) rigid container, cover, label and freeze.
Remove from the refrigerator and leave to stand for 5 minutes, then serve in scoops in individual glasses with a brandy snap.