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Praline Ice Cream

I.am.Vegetarian's picture
Ingredients
For the praline
  Unblanched almonds 2 Ounce
  Raw cane granulated sugar 4 Ounce
For the ice cream
  Milk 1⁄2 Pint
  Eggs 4
  Natural vanilla essence 3 Drop (Few Drops)
  Double cream 1⁄4 Pint
Directions

MAKING
1) On a large double sheet of non-stick baking parchment, combine the almonds and sugar together.
2) Place the sheet in the microwave and on full power, cook for about 6 to 10 minutes, or until the sugar is melted and a brown syrup forms. Stir constantly in between. Leave the syrup for about 20 minutes, until it becomes hard.
3) Then, break this up and grind to a coarse powder.
4) In a large bowl, combine the milk and sugar.
5) On full power, cook for 1 1/2 to 2 minutes, or until just warm.
6) In a small bowl, beat together the eggs and vanilla essence.
7) To the milk and sugar mix, add this and whisk well to combine.
8) On full power, cook for 1 minute.
9) Whisk again and cook for 2 minutes, whisking continuously. By now, the mix will be slightly thickened. Cover the dish and leave until cold. If overcooked, the mixture will curdle.
10) Into the cold sauce, mix in 2 tablespoons of the praline and all the cream.
11) Freeze until it starts becoming firm.
12) Then, beat thoroughly and into a mould, spoon the mix.
13) Keep in the freezer covered, until hard.

SERVING
14) Keep the Praline Ice Cream at room temperature for 15 to 30 minutes before serving so that it turns slightly soft.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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