Cinnamon Praline Ice Cream
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Vegetable Oil3 cup
White Sugar2 tbsps
Water1 cup
Almond (sliced)3 cups
Milk8 large
Egg Yolk1 tsp
Vanilla Extract1 tsp
Ground CinnamonDirections:
1
Use oil to lightly grease a cookie sheet
2
Place white sugar and water in a small heavy pot and stir to combine
3
Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber
4
Quickly stir in almonds and pour mixture onto greased cookie sheet
5
Let cool
6
Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline
7
Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces
8
Set aside
9
Combine milk and cinnamon sticks in a saucepan and bring to the simmer
10
Turn off heat and let infuse for 30 minutes
11
Whisk together brown sugar and egg yolks until thick and pale brown
12
Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly
13
Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened
14
Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl
15
Whisk in vanilla, ground cinnamon, and salt
16
Refrigerate mixture until cold
17
Freeze in ice cream machine; while still soft, fold in the praline pebbles
18
Scrape into container, cover, and freeze until solid