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Praline Ice Cream

Prep Time:

Cook Time:

Yields:

Description Edit

Ingredients Edit

For Praline:

  • 55 g (2 oz) scant 1/4 cup caster sugar
  • 55 g (2 oz) 1/2 cup chopped blanched almonds (or other nuts of your choice)

For Ice Cream:

  • 1 teaspoon cornflour (cornstarch)
  • 4 large free-range egg yolks
  • 40g (1 1/2 oz) caster sugar
  • 300 ml (10 fl oz) 1 1/4 cups soya milk
  • 1 vanilla pod, split
  • 240 ml (8 fl oz) 1 cup of soya cream
  • 1 teaspoon vanilla extract

Directions Edit

  1. Make the praline first by quickly melting the sugar with the almonds in a saucepan until they turn dark golden brown.
  2. Leave the mixture to cool. When the praline is cold put it into a plastic bag and bash with a rolling pin until it resembles breadcrumbs (alternatively grind to a powder in a food processor).
  3. Now make the ice-cream by quickly mixing the cornflour (cornstarch) with the egg yolks and a little of the milk until you have a smooth paste.
  4. Continue adding the milk and then pour the liquid into a saucepan to cook.
  5. Add the vanilla pod and then stir continuously until the custard is very thick and hot - but do not boil.
  6. Remove the pan from the heat and take out the pod (wash it under warm water, then dry it so that you can re-use it).
  7. Now add the cream and blend briefly. mix in the vanilla extract and the praline and leave to cool.
  8. Follow the instructions on your ice-cream maker and pour in the custard.
  9. Churn until frozen and then serve, or freeze in a scalable container.

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