Cinnamon Praline Ice Cream
1 tsp Vegetable oil
3/4 cup White sugar
2 tbl Water
1 cup Sliced almonds
3 cup Milk
4 Cinnamon sticks
8 lrg Egg yolks
1 cup Packed brown sugar plus
1 tbl Packed brown sugar
1 tsp Vanilla extract
1 tsp Ground cinnamon
1 pc h Salt
1 cup Crema (or 1 cup creme fraiche or sour cream)
Use oil to lightly grease a cookie sheet. Place white sugar and
water in a small heavy pot and stir to combine. Turn on heat to
medium and cook mixture, swirling occasionally but not stirring,
until bubbling stops and sugar turns medium amber. Quickly stir in
almonds and pour mixture onto greased cookie sheet. Let cool. Turn
cookie sheet over onto piece of waxed paper and rap bottom sharply
to release praline. Break praline up into large chunks then blend
briefly in food processor to form pebble-sized pieces. Set aside.
Combine milk and cinnamon sticks in a saucepan and bring to the
simmer. Turn off heat and let infuse for 30 minutes. Whisk together
brown sugar and egg yolks until thick and pale brown. Bring milk
back to a simmer and pour about one cup over egg mixture in bowl,
whisking constantly. Pour egg mixture into saucepan and cook gently
over very-low heat, stirring constantly with a wooden spoon, 10
minutes until well thickened. Stir in cream to stop the cooking and
pour the mixture through a fine strainer into a clean bowl. Whisk in
vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
Freeze in ice cream machine; while still soft, fold in the praline
pebbles. Scrape into container, cover, and freeze until solid.
This recipe yields about 1 1/2 quarts of ice cream. |