Recipe for cooking praline ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Praline Ice Cream

1 c. milk
3 egg yolks
1 c. sugar
1 1/4 c. cream, whipped
2/3 c. shelled, unpeeled almonds

In a heavy-based pan, gently bring the milk to simmering point. Beat the egg yolks and half the sugar together in a bowl until thick and light then gradually stir in the milk. Pour the mixture back into the rinsed pan and cook gently, stirring constantly, until the custard thickens, but do not allow it to boil. Leave to cool. Fold in the cream, spoon into a container, cover and freeze until just firm.

To make the praline, dissolve the remaining sugar in 1/3 c. water in another heavy-based pan. Add the almonds and boil for about 10 mins. until golden brown. Pour onto a cold, oiled surface and leave to set. Place the praline in a thick plastic bag or clean cloth and hit with a rolling pin to break into sm. pieces.

Beat the ice cream in a bowl, and fold in all but 1 Tbsp. of the praline. Spoon the mixture back into the container, cover and freeze until firm.

About 20 mins. before serving, transfer the ice cream to the refrigerator. Serve decorated with the reserved praline.

Serves 4 to 5.