Ice Cream Handbook
Almond Praline Ice Cream / Amandelpraliné-ijs
Page 87
| Course Type: Desserts
Tags: almonds nuts ice cream vanilla cream online recipe prepare in advance egg yolks keeper
Recipe Reviews
friederike from Berlin,
Hard to rate, as we changed quite a bit of things. Most important of all, I didn't like the idea of Greek yoghurt in my ice cream, so I substituted that for an extra 100ml cream, which I cooked together with the rest of the cream. Actually that meant just making a custard-based vanilla ice cream with almond praline chunks in it.
I didn't like the idea of vanilla essence either so I used half a vanilla bean, scratching the content into the milk/cream mixture and letting the bean soak in it until it reached a boil.
I made a mistake with the almond praline as I thought I could be lazy and let the MagiMix kitchen machine do the work for me - bad idea. Most of the almonds turned into a fine powder, with a few big chunks in between. I guess next time I can better just chop or crush them myself.
One other thing: I think I only used 100ml water instead of 150ml - I guess I shouldn't have bothered at all. I didn't have the idea that the sugar caramelised as long as there was any water around, so why not just heat sugar and prepare for some action?
The almond pralines were wonderful, by the way, just right, and can easily be served in their own right. The ice cream was a tad too sweet; you might consider adding a little salt or lemon juice (I wonder how that might taste). I only used about two thirds of the almonds, trying to get mainly the largers chunks, as there was plenty, and I was afraid they would make the ice cream even sweeter.
(edited 7th August 2012) (0) comment (0) useful
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