After reading Anna’s glowing review of Jeni’s Splendid Ice Creams at Home, I purchased a copy for Sarah as a Christmas gift. We love home made ice-cream, especially during Perth’s long hot summers. Sarah has been spoiling us with some lovely ice cream flavours, but I keep forgetting to photograph the ice-cream before it is gone (seriously – it is so good and disappears quickly in our home!)
What I like about the recipes from Jeni’s Book, is that they incorporate some cream cheese and corn flour into the ice-cream base which stops the ice-cream from becoming too “melty” and soft, a common problem with home made ice-creams. The recipes don’t include eggs which is different to the typical ice cream custard that we usually make. Sarah has made up a number of the recipes and they all taste great. We especially loved the Salted Caramel ice-cream.
This week, Sarah made some Honey Almond Praline Ice-cream. She use the recipe for the ice cream base from the book, and swirled in some honey almond praline – it was d.i.v.i.n.e.
Recipe for the ice-cream base can be found here. (Note: light corn syrup is not readily available in Australia, so Sarah substituted liquid glucose).
Honey Almond Praline:
1 cup slithered almonds
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon unsalted butter
1/4 teaspoon fine sea salt
Preheat oven to 180 C/350 F. Combine ingredients in a bowl and toss to coat nuts. Spread out on baking sheet lined with baking paper, and bake for 8 mins. Stir, and bake for another 5 mins, stirring a couple of times. Let cool completely, stirring the nuts every few minutes to break up any clumps.
Stir into ice-cream base.
I found the sweet gelati cups at Wheel and Barrow. I bought the ice cream book from The Book Depository.
Sarah is going to make up another batch of ice cream this weekend. I can’t wait to see what flavour she makes for us this time.