by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 6920 times
Crunchy pralines make a delicious combination with ice - cream. To make economical, use cashewnuts or peanuts instead of almonds.
- Mix the custard powder in 1/2 teacup of cold milk.
- Put the rest of the milk to boil with the sugar.
- When the milk starts boiling, add the custard powder gradually and cook for 2 minutes.
- Cool the mixture.
- Add the vanilla essence.
- Prepare the ice-cream in an ice-cream churner.
- Melt the sugar in a heavy saucepan, and the nuts and cook on a slow flame until rich brown in colour.
- Spread the mixture on a tin.
- When cold, powder coarsely.
- Sprinkle these praline pieces over the ice-cream and serve. If you like, add to the ice-cream mixture before churning.
- For recipes which require use of an ice-cream churner, either a hand or an electric churner can be used. The churning incorporates air and gives a ---
- --light texture. Churned ice-creams can be prepared ahead and stored in the refrigerator in a plastic box or in a vessel covered on top with ----
- ---polyethylene. In this way, the formation of ice crystals is avoided.
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