The Big Freeze! PRALINES AND CREAM

By Daily Mail Recipe

Published: 15:52 EST, 1 August 2014 | Updated: 15:52 EST, 1 August 2014

Pralines and cream

Serves 6

NO ICE CREAM MAKER?

All an ice cream machine does is churn and freeze the mixture at the same time. The churning ensures all the ice crystals are broken up, making it smooth and creamy. To achieve the same effect without a machine, simply whisk your semi-frozen mixture in its container 3 or 4 times every 2-3 hours – an electric whisk will give the best results. As soon as you see the mix freezing around the edges it’s ready to whisk, and it will thicken up each time you whisk it. After the final whisk, leave overnight to freeze. Let it rest in the fridge for 20 minutes before serving.

For the praline:

  • Vegetable oil
  • 100g (3½oz) sugar
  • 85g (3oz) pecan halves, lightly toasted and roughly chopped

For the ice cream:

  • 250ml (9fl oz) double cream
  • 300ml (½pt) milk
  • 1 vanilla pod, split
  • 5 egg yolks
  • 90g (3¼oz) sugar
  • Shop-bought caramel sauce

To make the praline, lightly grease a baking tray with vegetable oil. Place the sugar in a saucepan and cook over a medium heat, swirling until it becomes a clear honey colour. Add the nuts and stir until the mixture is deep golden. Remove from the heat and pour onto the greased tray. Once cooled, crush the praline into bite-sized pieces. For the ice cream, gently heat the cream, milk and vanilla pod in a saucepan. Whisk the egg yolks and sugar separately until smooth. Once steam appears on the milk mixture, remove from the heat and gradually add to the egg mixture, whisking continuously. Remove the vanilla pod, scrape out the seeds and add them back to the mix. Pour back into the pan and on low-medium heat, stir with a spatula until just thick enough to coat it. Pour into a bowl and cover with cling film. Cool then chill for an hour or so. Pour into an ice cream machine or use the No Ice Cream Maker method. Once churned, place a third of the ice cream in a container, sprinkle with half of the brittle and a drizzle of caramel. Add the remaining ice cream and then more brittle and caramel. Using a knife, gently swirl in figure eight motions. Freeze overnight.

Comments (0)

Share what you think

We are no longer accepting comments on this article.

Who is this week's top commenter? Find out now