Praline ice cream

Recipe from: 5/1/1999 12:00:00 AM
Ingredients 4
Servings 1
Minutes 5 minutes


Serving Change
  • few drops of oil
  • 100
  • 100
    whole unblanched almonds
  • 1
    good quality or homemade ice cream


5 minutes
Oil a baking tray or slab of marble. Heat the sugar and almonds in a heavy pan and put over a gentle heat. Slowly stir with a metal spoon as the sugar begins to melt and brown. Stirring briskly will cause the caramel to crystallise. The nuts will start to pop when toasted. When it forms a good caramel colour immediately tip onto the baking tray and spread. Allow to cool completely. Break up a little and pound to a coarse powder in a mortar, blender or processor. Fold into the ice cream and refreeze, saving a little to garnish. Make double and store in an airtight jar in the fridge.



Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.