Toasted almond–orange praline ice cream

Toasted almond–orange praline ice cream

By
From
New Middle Eastern Food
Makes
1.5 litres
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 oranges, zested
1 quantity Pine nut praline
Vanilla ice cream base

Method

  1. Preheat the oven to 100ºC. Dry the orange zest in the oven for 3 hours, then grind to a fine powder.
  2. Make the almond praline as with Pine nut praline. After you pour the hot mixture into a lined tray, sprinkle on the ground orange zest. When the brittle is cold, pound to crumbs.
  3. Make the Vanilla ice cream base as described opposite and chill in the refrigerator. Pour the chilled mixture into an ice-cream machine and churn, according to the manufacturer’s instructions, until nearly set. Add half the almond and orange praline towards the end of the churning time (freeze the rest in an airtight container for another recipe). Transfer to the freezer until ready to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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