Praline Ice Cream
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Almonds||1 Cup (16 tbs), chopped|
|Heavy cream||6 Cup (96 tbs)|
In a medium saucepan, boil 2/3 cup sugar with water, stirring constantly until sugar caramelizes; remove from heat when color becomes light to medium brown.
Stir in nuts immediately.
Return to high heat and boil 2 minutes longer.
Pour into a lightly buttered pan to cool completely.
Break into pieces and place in work bowl of food processor or blender.
Process until pulverized.
Heat 2 cups cream until a shiny film has formed on top.
Combine with praline, remaining sugar, and salt, and process until sugar dissolves.
Cool to room temperature, then stir in remaining cream.
Place in ice cream maker and churn according to manufacturer's directions.