Praline Ice Cream
Ingredients
- 3 pints cream
- 1⅓ cups sugar
- 1 cup Jordan almonds
- ¼ teaspoon salt
- 1 tablespoon vanilla
Steps
- 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.
More recipes with cream, almonds or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.