17.—Burnt Almond Cream Ice

Crème de Pralines

Preparation info

    • Difficulty

      Easy

Appears in

Book of Ices

By Agnes B. Marshall

Published 1885

  • About

Method

Blanch and peel the almonds; put them in a sauté pan with an ounce of fresh butter and an ounce of castor sugar, and fry till a dark brown colour. Then po