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Recipe for :

Praline Ice Cream
This is another top recipe we have received from Robert Hutchinson, Sous Chef at Weston Park, Shropshire.


250ml milk
400ml double cream
2 vanilla pods scraped
3 large free range egg yolks
10g almound
10g hazelnuts
100g caster sugar

  1. Beat half of the sugar with the yolks until light and fluffy.
  2. Bring milk and cream to the boil pour half onto the yolk mix stir well and return to the pan with rest of liquid.
  3. Heat gently and stir till it coats the back of a wooden spoon take off the heat and pass.
  4. In a small pan bring the rest of the sugar to a light caramel add nuts stir till brown
  5. Pour onto a greased tray leave to go cold.
  6. Crush nut mix in a blender add to custard base chill until very cold.
  7. Churn in ice cream machine as normal

Serves 8

Robert Hutchinson