6 Serves
365 Mins
Heat the heavy cream and sugar in a saucepan until the sugar is dissolved and the cream is just below a simmer.
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Vitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
162 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
417 mg / 1,250 mgPotassium
200 mg / 4,700 mgSodium
71 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
25 g / 20 gCholesterol
857 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Whisk the egg yolks in a bowl and slowly temper them with the hot cream.
Return the custard to the saucepan and cook over low heat, stirring constantly, until it coats the back of a wooden spoon.
Stir in the praline paste while the custard is warm, then transfer it to a bowl and cool it completely.
Cover and chill the praline base thoroughly before churning.
Churn the cold base in the ice cream machine until it reaches a soft-serve consistency.
3
g50
g10
g
