Amaretto and Praline Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
No 3, Glastonbury

Chef/proprietor Jillian Gilliat


  • 8 egg yolks
  • 8 oz. (225 g.) castor sugar
  • 1 pint (575 ml.) double cream
  • 4 tablespoons Amaretto
  • equal quantities unblanched almonds and sugar to make 3 oz. (75 g.) praline
  • small macaroons for garnish


Make the praline by caramelising the almonds and sugar in a heavy pan. Turn out onto an oiled marble surface and allow to get cold. When cold, reduce to a powder.

Beat the yolks with the sugar in a bowl over hot, but not boiling, water until white and creamy. Add the cream gradually and continue beating so that the mixture remains thick and fluffy. Drip in the Amaretto while still beating. Fold in the praline.

Place into freezer. This ice cream will need no further stirring. Serve with small macaroons and a dash of Amaretto.