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
Sharrow Bay,

Chef/proprietor Francis Coulson


  • 1 pint (575 ml.) double cream
  • 1 pint (575 ml.) milk
  • 8 egg yolks
  • 4 oz. (125 g.) castor sugar
  • 2 dessertspoons brandy

For the praline

  • 4 oz. (125 g.) castor sugar
  • 4 oz. (125 g.) flaked almonds


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 water to cool. When cool, fold in the rest of the cream.

Add the praline to the custard and mix well with brandy. Chill and freeze.