Praline Ice Cream from The Great Ice Cream Book by Jon Croft
Make the praline by putting the sugar and almonds into a heavy bottomed saucepan over heat. Leave to turn a caramel colour. Turn out onto a well oiled tin and leave to cool. Grind when required. Br...
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Cooking tools:
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Ingredients
- 1 pint (575 ml.) double cream
- 8 egg yolks
- 1 pint (575 ml.) milk
- 2 dessertspoons brandy
- 4 oz. (125 g.) castor sugar
- 4 oz. (125 g.) flaked almonds
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