Ingredients Jump to Instructions ↓

  1. 600 ml/1 pint milk

  2. 400 ml/14 fl oz Jersey or double cream

  3. 125 g/4 oz sugar

  4. 125 g/4 oz whole almonds

Instructions Jump to Ingredients ↑

  1. Method : For the praline, brush a baking sheet with vegetable oil to coat evenly. Put the sugar in a heavy-bottomed saucepan over a very low heat, and do not stir until the sugar starts to melt. As soon as the sugar has liquefied and turned to a caramel color, add the almonds and stir in. Taking great care, as it is very hot, pour the mixture on to the oiled baking sheet and leave to harden. Heat the milk and cream together to boiling point; set aside. Caramelize the sugar as for the praline, then add the hot milk and cream to the caramel, never the other way round , stirring all the time. In a bowl, beat the egg yolks together lightly. Slowly add the milk and caramel mixture to the egg yolks, stirring continuously with a wooden spoon. Return the mixture to the cleaned saucepan over a low heat and stir continuously until the caramel custard thickens enough to coat the back of the spoon. Leave to cool. Churn in an ice cream machine. When the ice cream is almost frozen, crush the praline and fold in.


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