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Praline Ice Cream

  • 3 pints cream
  • 1 1/3 cups sugar
  • 1 cup Jordan almonds
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned, shaking pan frequently; then finely chop. Caramelize one-half of the sugar, and add slowly to two cups of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool, add remaining cream, and freeze. A few grains salt is always an improvement to any ice cream mixture.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min


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