Praline ice cream

Ideas
4 servings Prep: 5 mins, Cooking: 5 mins
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By Food24 November 03 2009
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Ingredients (4)

oil
100.00 g sugar
100.00 g almonds
1.00 Litres ice cream
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Method:

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.



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