Almond Ice Cream
|Castor sugar||2 Ounce|
|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.