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Burnt praline icecream

So this ended up as a triumph coming from a mistake.  The "praline" was intentional as was the "icecream". The "burnt" certainly was not, but actually in the end it added a certain something to the flavour, although obviously do not go out to burn the praline to a crisp.  
  • 8 tbsp caster sugar
  • 6 tbsp hazelnuts
  • 300 ml carton double/ whipping cream
  • 2 tbsp icing sugar
  • drop vanilla essence
  1. In a non-stick pan, melt the sugar gently.
  2. Add the hazelnuts and heat until the sugar caremelises around the nuts.  If it catches slightly, don't worry, it will add fullness to the flavour. 
  3. Remove from heat and quickly pour over some silicon or greaseproof paper. Allow to cool and harden.  Then peel off the paper and bash the praline with the end of a rolling pin to break it up into small pieces.
  4. Now whip the cream until it forms very soft peaks, adding the icing sugar and vanilla towards the end. 
  5. Fold the praline pieces into the whipped cream.
  6. Transfer to a tub and place in the freezer for a good four hours or more.