Praline Ice Cream

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¼ pound almonds
    • ¼ pound sugar
    • lemon juice


    Blanch almonds; chop them roughly and dry well. Combine sugar in a small saucepan with lemon juice; melt it carefully over a medium heat until it takes on a good caramel colour. Add chopped almonds and stir constantly until they are brown also. Pour the mixture on to a flat tin that has been greased with salad oil, and let it cool.

    When praline mixture is cold and hard, reduce it to a p