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    You are in: Home / Recipes / Praline Ice Cream Recipe
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    Praline Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    1 hrs

    25 mins

    evelyn/athens's Note:

    From Confident Cooking.

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    Units: US | Metric

    Almond Toffee

    • 1/2 cup sugar
    • 2 tablespoons water
    • 6 ounces slivered almonds, lightly toasted
    • 1/2 cup cream, lightly whipped



    1. 1
      Beat egg yolks, vanilla extract and sugar in medium mixing bowl until thick and pale; heat cream in pan until almost boiling; remove from heat; add cream gradually to egg mixture, beating constantly; stand bowl in hot water for 10 minutes, stirring occasionally, or until slightly thickened; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water; whisk for 5 minutes or until thickened; remove from heat; cover surface with plastic wrap.
    2. 2
      For almond toffee: Line a tray with foil, grease lightly; combine sugar, water and almonds in a small pan; stir over medium heat for 3-4 minutes or until sugar dissolves; cook without stirring for 5-10 minutes or until deep amber in colour; do not allow to burn – watch carefully – pour onto tray; set aside until cold.
    3. 3
      Finely crush the prepared almond toffee; fold 2/3s of it into warm custard; cool; when cold, fold through whipped cream.
    4. 4
      Line a 21 X 14 X 7 cm loaf pan with a strip of foil; pour in custard mixture; freeze for 6 hours or overnight; invert ice cream onto serving platter.
    5. 5
      For topping: Beat cream and sugar until soft peaks form, fold in liquor; spread over ice cream; sprinkle with reserved toffee; cut into slices to serve.

    Ratings & Reviews:


    Nutritional Facts for Praline Ice Cream

    Serving Size: 1 (130 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 427.2
    Calories from Fat 336
    Total Fat 37.4 g
    Saturated Fat 18.8 g
    Cholesterol 210.1 mg
    Sodium 35.7 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 1.7 g
    Sugars 11.8 g
    Protein 6.5 g

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