Amaretto and Praline Ice Cream from The Great Ice Cream Book by Jon Croft
Make the praline by caramelising the almonds and sugar in a heavy pan. Turn out onto an oiled marble surface and allow to get cold. When cold, reduce to a powder. Beat the yolks with the sugar in a...
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Cooking tools:
- Saucepan
- Food processor
- Double boiler
- Mixing bowl
- Whisk
- Hand mixer
- Stove
- Spoon
- Measuring cup
Ingredients
- 1 pint (575 ml.) double cream
- 8 oz. (225 g.) castor sugar
- equal quantities unblanched almonds and sugar to make 3 oz. (75 g.) praline
- 4 tablespoons Amaretto
- 8 egg yolks
- small macaroons for garnish
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