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Icecream-Recipes.Com Delicious Ice Cream and Sorbet Recipes |
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Praline Ice Cream
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Ingredients
Preparation Method Heat the oven to 320 degree F (160C, gas mark 3) Combine egg yolks with 6 oz (170g) of sugar in a bowl. Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted. Gradually whisk in the milk. Cook the custard carefully in a heavy saucepan over low heat, or cook it in the top of a double boiler, stirring constantly until it is thick enough to coat the back of a wooded spoon. Take the custard off the heat and cool, stirring it from time to time to prevent a skin forming. Spread the almonds on a baking sheet and toast them in the oven for about 10 minutes or until they are lightly browned. Then spread the almonds on a lightly oiled surface. Put the remaining sugar and 4 tablespoons of water into a small, heavy sauce pan and heat gently until it has dissolved and turns a deep golden brown. Immediately pour the caramel over the nuts - it does not matter if it does not cover all of them - leave until cold. Crush the praline into the cold custard, Whip the cream until it holds soft peaks and fold it in. Freeze in a sorbetière following the manufacturer's instructions. Or still-freeze (refer to home), vigorously whisking the partially frozen ice at least once during the freezing process. |
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