Praline Ice Cream in a Lacy Biscuit Cup with a Coffee Bean Sauce

Name: Praline Ice Cream in a Lacy Biscuit Cup with a Coffee Bean Sauce
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 300 ml (½ pt) double cream ½ tsp instant coffee; 100 g (4 oz) porridge oats; 1 tbls granulated sugar; 150 ml (¼ pt) water; piece vanilla pod, split (or 1 tsp vanilla essence); 100 g (4 oz) granulated sugar; 3 egg yolks; 1 tsp freshly ground coffee; 65 g (2½ oz) caster sugar; 300 ml (½ pt) milk; 1 tsp vanilla essence; 150 g (5 oz) soft margarine; 6 egg yolks; 225 g (8 oz) granulated sugar; 225 g (8 oz) whole blanched almonds; a dash of boiling water

Preparation info

Serves
6

Difficulty
Medium

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

For the praline powder

225 g (8 oz) whole blanched almonds
225 g (

Europe
United Kingdom
Dessert
Vegetarian
Gluten-free
ice cream

Method

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,