Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Praline Ice Cream
  Burnt Walnut Bisque Macaroon Ice Cream  

Praline Ice Cream

3 pints cream
1 cup Jordan almonds
11/3 cups sugar
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.

  Burnt Walnut Bisque Macaroon Ice Cream  

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