Praline ice cream

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


  • 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.


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