INGREDIENTS

INSTRUCTIONS

* Note: See the "Crema" recipe which is included in this collection.
Use oil to lightly grease a cookie sheet. Place white sugar and water
in a small heavy pot and stir to combine. Turn on heat to medium and
cook mixture, swirling occasionally but not stirring, until bubbling
stops and sugar turns medium amber. Quickly stir in almonds and pour
mixture onto greased cookie sheet. Let cool. Turn cookie sheet over
onto piece of waxed paper and rap bottom sharply to release praline.
Break praline up into large chunks then blend briefly in food
processor to form pebble-sized pieces. Set aside. Combine milk and
cinnamon sticks in a saucepan and bring to the simmer. Turn off heat
and let infuse for 30 minutes. Whisk together brown sugar and egg
yolks until thick and pale brown. Bring milk back to a simmer and
pour about one cup over egg mixture in bowl, whisking constantly.
Pour egg mixture into saucepan and cook gently over very-low heat,
stirring constantly with a wooden spoon, 10 minutes until well
thickened. Stir in cream to stop the cooking and pour the mixture
through a fine strainer into a clean bowl. Whisk in vanilla, ground
cinnamon, and salt. Refrigerate mixture until cold. Freeze in ice
cream machine; while still soft, fold in the praline pebbles. Scrape
into container, cover, and freeze until solid. This recipe yields
about 1 1/2 quarts of ice cream.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6323 broadcast
01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-28-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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