Possibly the most delicious of all our ice creams.
Make the vanilla ice cream and put into the freezer for approximately 1–1½ hours or until semi-frozen.
Meanwhile, make the praline. Put the unskinned almonds together with the sugar into a heavy-bottomed saucepan over a low heat until the sugar gradually melts and turns a rich caramel colour. Do not stir. When this stage is reached, and not before, carefully rotate the pan until the nuts are completely covered with caramel. When the nuts go ‘pop’, pour the mixture on to a lightly oiled Swiss roll tin or marble slab. Allow to get cold. When the praline is quite hard, crush in a food processor or with a rolling pin. The texture should be quite coarse and gritty.
When the ice cream has almost set, fold in
© 2001 Darina Allen. All rights reserved.