Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 10 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 16 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 19 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...

Hazelnut Praline Ice Cream

Blossom Lady
Jul 06, 2020 03:27 AM
Hazelnut Praline Ice Cream

Simple ingredients make up this hazelnut praline crunch ice cream internationally favorite Italian signature dessert. Needless to say, this elegant treat is a total crowd pleaser, perfect to end up a holiday dinner! You may double or triple the quantities to make more.


For the praline

100g caster sugar

100g hazelnuts

A good pinch of sea salt flakes

For the ice cream

500ml milk

500ml double cream

1 vanilla pod, split and seeds scraped

10 egg yolks

250g caster sugar



Make the praline first by placing the sugar and nuts in a saucepan over a medium heat. Stir constantly until the sugar begins to caramelize and the nuts are coated. Once the nuts are browned, pour the mixture out onto a grease-proof paper-covered baking sheet, spread out, sprinkle with sea salt flakes and leave to cool. Once set, smash the praline into pieces with a rolling pin.

Step 2

To make the ice cream, place a large saucepan over a medium heat and warm the milk, cream, vanilla seeds and the whole pod together until just about to boil

Step 3

Whisk the egg yolks with the sugar in a large bowl and slowly pour over the hot milk mixture, whisking constantly.

Step 4

Pour the egg and milk mixture through a sieve into the pan and cook slowly, stirring with a wooden spoon until thick enough to coat the back of a spoon. Leave to cool, then transfer to an ice-cream machine and churn until frozen. Stir the praline through the ice cream just before you serve it, or before you transfer it to the freezer.

Soften it at room temperature before serving. When ready to serve the ice cream, chop the remaining praline. Turn out the ice cream onto a round platter and sprinkle the praline over and around it. If some ice cream remains, store it in the freezer.

Bon Appétit!

Add to bookmarks
Assign tags
No comments