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Ingredients
- 1 pt. cream
- 6 oz. sugar
- 8 egg yolks
- 8 oz. praline paste
- 1 pt. whipped cream
Method
- Mix cream with sugar and egg yolks; stir while cooking. Remove from heat before mixture
- boils,
- and
- cool.
- Then
- add praline paste, previously prepared
- by cooking together to the caramel point equal quantities of
- almond nuts and sugar which are
- cooled and reduced to
- paste.
- Strain
- the
- mixture;
- add whipped cream and set in a
- paper collared mold and freeze for 1 1/2 hours. Remove paper and serve.
