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Praline Ice Cream Recipe
Cold frozen pralines, which are delicate and “colder than ice” will melt in your mouth with this recipe.
Ingredients
50 grams of coconut butter
50 grams of semi bitter chocolate covering
50 grams and 1 tablespoon of glazing sugar
2 egg yolks
½ cup (10 ml) of orange or almond liqueur
2 egg whites
- Preparation time: 25 minutes approximately
- Freezing time: 6 hours
Preparation
- Cut the coconut butter and the covering into pieces and cook them in a double boiler or in a pot that fits into another bigger pot with water in it.
- Fill the double boiler with hot water and melt the ingredients, stirring every once in awhile. You can also melt them in the microwave for 2 minutes stirring after 1 minute has gone by. Then smooth it out.
- Allow the chocolate to cool. Stir it several times as it cools.
- Sift the sugar into a bowl.
- Beat the egg yolks until they become spongy with 50 grams of glazing sugar and the liqueur. Mix the egg whites with the rest of the sugar.
- Mix the chocolate with the egg yolk preparation; first add in 1 to 2 tablespoons then little by little the rest until you acquire a uniform cream.
- Add the beaten egg whites little by little to the chocolate mixture.
- Immediately put the preparation in a bowl with 1 liter of capacity and place it in the freezer for at least 6 hours, preferably all night.
- To serve it, cut the ice cream into dices and take them out one by one.
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