Ingredients
Almond praline
- ⅔ cup slivered almonds
- ⅔ cup sugar
Ice-cream mixture
- 1 cup dried mixed fruit
- ⅓ cup sweet sherry
- 4 litres vanilla ice-cream
- 2 × 200 g rolls almond paste
- 200 g dark chocolate, chopped
- 1¼ cups thickened cream, whipped
Method
1. Line 2 loaf tins, 21 × 14 × 7 cm, smoothly with aluminium foil.
2. To make Almond Praline: Scatter almonds on lightly oiled oven tray, bake in moderate oven 180°C for 10 minutes or until lightly browned, cool on tray. Place sugar in medium pan, heat gently without stirring until sugar begins to melt. Stir over low heat until evenly coloured and sugar has been dissolved (small-crack stage, 138°C on sugar thermometer). Remove from heat, pour evenly over almonds, allow to set, crush coarsely.
3. Combine mixed fruit and sherry in glass bowl, stand 2 hours. Soften one-third of the ice-cream, add crushed almond praline, reserving some larger pieces for decoration. Stir until combined. Divide mixture into loaf tins, freeze until firm.
4. Roll half of the almond paste into two rectangles large enough to cover ice-cream, return it to freezer.
5. Combine half remaining ice-cream and the chocolate in medium pan, stir over medium heat until chocolate has melted, pour into a bowl, freeze until semi-frozen. Divide between loaf tins, freeze until this layer is firm.
6. Roll remaining almond paste as above, place over chocolate layer, return to freezer.
7. Soften remaining ice-cream, add dried fruit mixture, stir until combined. Divide between loaf tins, freeze until firm.
8. To serve: Turn out onto serving plate, remove foil, pipe cream along the top of each log, sprinkle with the reserved almond praline.
