Name: Praline Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 100 g / 3.53 oz canola oil, or as needed; 20 g / .71 oz lemon juice; 125 g / 4.41 oz water; 500 g / 1 lb 1.64 oz sugar; 738 g / 1 lb 10.05 oz / 14.76% sugar; 538 g / 1 lb 2.99 oz / 10.76% heavy cream; 400 g / 14.11 oz / 8% Praline Paste; 353 g / 12.46 oz / 7.06% egg yolks; 2.97 kg / 6 lb 8.76 oz / 59.41% milk; 250 g / 8.82 oz Marcona almonds; 250 g / 8.82 oz Piedmontese hazelnuts

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Praline Paste

500 g / 1 lb 1.64 oz sugar
125

Method

For the Praline Paste: Place the sugar in a saucepan and add the water and lemon juice to prevent crystallization. Bring the mixture to a boil over high heat.
Meanwhile, toast the nuts separately in a 200°C / 392°F oven.
Lightly grease a marble slab with canola oil.
Stir the nuts into the sugar when it reaches 180°C / 356°F. Make sure