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6
Medium
By Kit Chapman
Published 1989
To make the praline powder, toast the almonds in a baking tin under a very hot grill until golden brown. Put the sugar in a saucepan with the vanilla and melt carefully, then pour over the toasted almonds. Leave to cool, then break into pieces, wrap in a kitchen towel and beat with a rolling pin to make powder. Store in an airtight container if making in advance.
To make the ice cream,
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