I bought a 1kg tub of praline paste few months back with intentions of making Eric Lanlard's Piedmontois cake. Since the cake was quite tedious, I'm still procrastinating. Hopefully I shall attempt it one day before the praline goes bad. At the moment I'm still experimenting on a few ice cream flavours. This morning, I thought to myself, why not make praline ice cream. I wasn't sure about the praline ratio needed for the recipe but in the end, my guestimation turned out fine. Phew!
Taste wise, this ice cream will remind you of those yummy Belgian chocolates. Definitely a flavour worth trying!
Here's the recipe:
Praline Ice Cream
(Makes 1 small tub of ice cream)
260 ml Milk
60 g Praline
4 Egg yolks
45 g Caster sugar
100 g Whipping cream
1. Bring milk, praline and 1/3 of the caster sugar to a boil on medium heat in a saucepan. Once 75 deg. C is achieved, turn off heat and set aside.
2. In a mixing bowl, whisk egg yolks and remaining sugar till pale yellow.
3. Pour in warm milk mixture from Step 1 into Step 2 and continue whisking till well combined.
4. Return mixture into the saucepan and stir gently under medium heat till it thickens. Remove from heat once 75 deg. C is achieved.
5. Pour mixture into a bowl and cool it down with ice water before transferring mixture into an ice cream maker and start churning.
6. When the ice cream is half-frozen at about 10 mins., pour in whipping cream into the ice cream maker.
7. Keep churning for another 15-20 mins.
8. Transfer ice cream into a clean container and chill for at least 5 hours before serving. Enjoy!