| | Praline Ice Cream Ring w/Strawberries
Butter
3/4 cup of unblanched almonds
1 1/2 cups of sugar
1/2 teaspoon of cream of tartar
2 quarts of vanilla ice cream, slightly softened
1 quart of strawberries, preferably fresh with stems, or just thawed whole
Mint sprigs
Butter a 13 x 15 inch sheet of heavy duty foil lightly and fold up edges 1/2 inch.
In a medium size heavy skillet place almonds, sugar and cream of tartar. Cook over medium heat, stirring, until sugar liquefies and becomes a rich caramel amber color. Almonds will be toasting. Pour hot caramelized syrup onto prepared foil. Let cool.
Break into large chunks with mallet or wooden spoon. Pulverize to medium fine consistency between two sheets of foil. Or blend medium fine in blender.
In a large bowl combine slightly softened ice cream with 1/2 of praline powder. Store remaining praline powder in a tightly covered jar. No need to combine smoothly, leave ripples of praline in ice cream.
Pack the ice cream firmly into foil lined 6 cup ring mold. Cover with foil, freeze until firm.
Unmold onto plate just before serving. A silver or glass plate would be an excellent choice. Place strawberries in center and around outside. Garnish with small bouquet of mint sprigs. Makes 6 to 8 servings |
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