Praline Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 1 pint (575 ml.) double cream
  • 1 pint (575


Make the praline by putting the sugar and almonds into a heavy bottomed saucepan over heat. Leave to turn a caramel colour. Turn out onto a well oiled tin and leave to cool. Grind when required.

Bring the milk and cream to the boil. Whip the yolks and sugar together and whisk onto the milk. Return to a gentle heat and stir until the spatula is lightly coated. Do not boil. Stand in cold