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Almond Ice Cream

French.Palate's picture
I still can't explain how yummy and scrumptious is this Almond Ice Cream. In fact, I have used unblanced almonds in making the parline; may be that makes it this Almond Ice Cream so damn tasty. Give it a try coz I am no bluffing.
  Castor sugar 2 Ounce
  Water 2 Tablespoon
  Unblanched almonds 2 Ounce
  Eggs 4 , separated
  Icing sugar 4 Ounce, sifted
  Cream 1⁄2 Pint, lightly whipped

Put the castor (superfine) sugar and water in a pan, heat slowly until the sugar has dissolved then add the almonds.
Cook quickly until mixture is a deep golden brown, stirring frequently.
Turn on to an oiled baking tray.
Leave until set then pulverise in a blender or put praline between a double layer of greaseproof paper and crush with a rolling pin.
Whisk the egg yolks until blended.
In another bowl whisk the whites until stiff then whisk in the icing (confectioners') sugar a teaspoon at a time, making a meringue.
Whisk the egg yolks into the meringue mixture with the cream.
Turn into a 2 1/2 pint plastic container, cover and freeze for 2 hours.
Turn the mixture into a bowl, whisk until smooth, then stir in the praline.
Return to the freezer in a covered container and freeze until required.

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