* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Praline Ice Cream
 Categories: Desserts
      Yield: 4 servings
 
      6    Egg yolks
  1 1/4 c  Superfine sugar
      3 c  Milk
    1/2 c  Blanched almonds
      1 ts Vanilla extract
 
  Put the egg yolks in a pan with 1 cup of the sugar and beat until the
  mixture is very pale and the whisk leaves a trail. Slowly add the
  milk, whisking all the time. Cook the mixture over a low heat stirring
  constantly, until the custard is thick enough to coat the back of a
  wooden spoon. Set the custard aside and stir it occasionally while it
  cools. Spread the blanched almonds on a baking sheet and toast them
  in a preheated moderate oven 325 for about 10 minutes, or until they
  are well browned. Spread the almonds on a sheet of greased foil. Put
  the remaining sugar in a small, heavy based pan. Cook over a low heat
  until the sugar has melted and turned a rich golden brown. Pour the
  caramel over the toasted almonds and set the mixture aside to cool.
  Crush the praline by pounding it in a mortar, or process in a food
  processer to crumb sized chips and powder. Combine the cold custard
  with the crushed praline and vanilla and mix them well together. Pour
  into freezer trays and still-freeze whisking the mixture once or
  twice during freezing.
 
MMMMM
 
These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
Fidonet Address 1:251/17
Internet address anastasia@atlantic-online.com
___ Blue Wave/386 v2.30 [NR]
--- Synchronet+SBBSecho v1.22
---------------